Recipe: Orange Chicken and Broccoli (baked or grilled in packets) (serves 2)

ORANGE CHICKEN AND BROCCOLI

2 sheets (12x18-inches each) Reynolds Wrap Release Non-Stick Foil
2 boneless, skinless chicken breast halves (4 to 6 oz. each)
2 cups frozen broccoli florets
1 (6.1 oz.) can OR 1 cup mandarin oranges
2 teaspoons grated orange peel
2 tablespoons honey
1 teaspoon dried sage or basil
hot cooked rice (optional - to serve)

Preheat oven to 450 degrees F or grill to medium-high.

Center one chicken breast half on each sheet of Reynolds Wrap ReleaseNon-Stick Foil with non-stick (dull) side toward food. Top with broccoli.

Drain all but 2 tablespoons juice from oranges. Arrange orange slices on top of broccoli.

Whisk together reserved 2 tablespoons juice, orange peel,
honey and sage; drizzle over broccoli, chicken and orange slices. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Bake 18 to 20 minutes on a cookie sheet in oven or grill 12 to 14 minutes in covered grill.

Sprinkle with salt and pepper and serve with hot cooked rice, if desired.

Servings: 2
Source: Reynolds Kitchens