Orange Chicken with Roasted Beets and Radishes

Instructions

1. 1

   With the rack in the top position, preheat the oven to broil. line a baking sheet with foil.

2. 2

   Remove the peel and pith from one of the oranges and cut into segments. Set aside in a bowl until ready to serve.

3. 3

   Zest and juice the remaining orange and transfer the zest and juice into a large bowl. Add the chicken pieces and 1 tbsp (15 ml) of the honey. Marinate for 15 minutes or the time it takes to prepare the vegetables.

4. 4

   Spread the radishes and beets out on the baking sheet. Toss with the remaining 1 tbsp (15 ml) honey and the oil. Season with salt and pepper. Bake for 8 minutes or until the vegetables are cooked but still lightly crunchy, stirring halfway through cooking. Set aside.

5. 5

   Drain the chicken and reserve the marinade. In a large non-stick skillet over medium-high heat, brown half the chicken at a time in 1 tbsp (15 ml) of oil, 3 minutes on each side or until cooked through. Season with salt and pepper. Keep warm.

6. 6

   Deglaze with the marinade. Bring to a boil and let simmer for 3 minutes.

7. 7

   Add the plum wedges, orange segments and feta cheese to the baking sheet with roasted vegetables. Mix well.

8. 8

   Divide the vegetable mixture and chicken among 4 plates. Drizzle with the pan juices.