Description

It's springtime and lighter dinners are a must. Make this chicken dinner that's zesty and light with chicken and veggies with tangelos and tangelo juice. Serve with a side of rice or a side salad.

Ingredients

• 1/4 c. Sunkist Tangelo juice
• 1/4 c. balsamic vinegar
• 2 T. honey
• 1 T. Dijon mustard
• 2 garlic cloves, minced
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 4 bone-in skin-on chicken thighs
• 1 head broccoli, cut into florets
• 1 Sunkist Tangelo, cut into rounds
• 1/2 red onion, cut into wedges
• 2 T. extra-virgin olive oil, divided
• Sunkist Tangelo zest, for garnish

Steps

1. Preheat oven to 425 degrees.
2. In a large bowl, whisk together tangelo juice, balsamic vinegar, honey, mustard and garlic. Add chicken to the bowl; toss to coat. Place in refrigerator while prepping fruit and vegetables.
3. In a large bowl, combine broccoli, Tangelo slices and red onion wedges; drizzle with 1 T. olive oil; season with salt and pepper; toss to combine.