One-Pan Cranberry Orange Chicken
One-Pan Cranberry Orange Chicken has some of the best flavors of winter. Cranberries with a hint of orange turns this one-pan meal into an irresistible dinner.
One Pan Cranberry Orange Chicken is one of those quick and easy meals for a busy weeknight. It brings an ordinary chicken skillet into an unforgettable meal that’s bursting with flavor. It’s quite easy to jazz chicken up with fresh cranberries, orange zest, and fresh broccoli. It’s very colorful and very flavorful!
I am a lover of chicken meals. It’s a great source of lean protein and with powerlifting, I have to keep my protein intake high. As much as I love my protein drinks, I crave eating healthy meals that will give 20-30 grams of lean protein AND fill me up. Chicken is a great source of lean protein for athletes AND a great meal for the whole family! If I can make a meal that hits both of those, I know I have a winner. The whole family loved this One-Pan Cranberry Orange Chicken skillet! They ate up the chicken and even the broccoli. My youngest always says, “yummm boccoli,” and gobbles it right up!
Putting this Paleo & Whole30 dish together is very simple. Pretty much can be accomplished in two steps and in about 30 minutes. (See I love these 30-minute meals!!) First, over medium-high heat begin cooking the chicken breasts in avocado oil. Let them cook for 10-12 minutes, then flip and cook for another 10-12 minutes. While the chicken is cooking, whisk together the chicken broth, coconut aminos, orange juice, and all spices. Once the chicken is cooked through, add the whisked together mixture, cranberries, and broccoli florets. Let it cook for about 10 minutes or until cranberries start to burst open and the broccoli is lightly cooked. Remove from the stove, grate a little orange zest on top, and serve!
- 4 chicken breasts
- 2 Tbsp avocado oil
- 1/2 cup chicken broth
- 1/4 cup coconut aminos
- 1 orange, fresh juice and zest
- 1/4 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 cups fresh cranberries
- 2 cups broccoli florets
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In a large skillet over medium-high heat, add the avocado oil and chicken breasts. Cook for 10-12 minutes. Flip chicken breasts over and cook for another 10-12 minutes.
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In a small mixing bowl, combine the chicken broth, coconut aminos, juice from the orange, and all spices. Whisk together.
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Once chicken is cooked through, add the whisked mixture to the skillet along with the fresh cranberries and broccoli florets. Continue to cook over medium-high heat for 10 minutes or until cranberries start to burst and broccoli is lightly cooked.
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Remove from stove. Grate fresh orange zest on top and serve.
Store leftovers in a covered glass container in the fridge for up to 5 days.
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