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Orange Chicken

It is orange season, and I am obsessed.

If you haven’t been including oranges in your grocery shopping trip the past month, I highly encourage you to do so.  They taste AMAZING right now.  Seriously, nothing compares to a fresh, juicy orange.

I am a big fan of eating with the seasons as much as possible.  There are so many reasons why I feel this is important for everyone to do.  To name a few, it is better for the environment, it can improve your health and your immunity, and the food tastes sooooo much better.

I try and take advantage of orange season as much as I can, because it doesn’t last long.  And once the peak season is over, I tend to not eat oranges again till the next year, because to me, they just don’t taste good after they have been sitting in storage for months on end.

This orange chicken recipe is a great way to showcase the amazing flavour of the season.  It is addicting, but in a good way of course.  The first time I made it, I had it three days in a row.  It’s that good.

I love this over a bed of quinoa, steamed spinach, and sprinkled with some sesame seeds.

1.  Preheat oven to 375.

2.  Combine first 7 ingredients and mix well.

3. Preheat cast iron skillet over medium heat.

4.  Place chicken breast in a large bowl and evenly coat with coconut flour.

5.  Lightly brown chicken breast on all sides (it does not have to be fully cooked), for 2-3 minutes.

6.  Place chicken breast in a glass baking dish, and pour orange juice mixture over the chicken.

6.  Bake in preheated oven for 25-30 minutes.  Alternatively, you can cook this in a slow cooker for 2-4 hours on high.