It’s Autumn

Orange glazed chicken with baby Bok Choy is a light comfort meal that brings in the flavors of fall to your dinner table. It’s Autumn. The sun sets earlier now and the nights are growing shorter as fall begins its slow melt into winter. Out my kitchen window the starlings pick the last of the fermented berries off the European mountain ash trees, a ritual I enjoy every year. If they eat too many, they will fly in to my window. Yes, tipsy birds! This ritual says it is time to usher in autumn with its crisp evenings, roaring fires and savory comfort foods of the season.

My husband and I have been empty-nesters for a little over four years now. Many of the meals I prepare are perfect for just the two of us. A small little Le Cruset dish fits our two chicken breasts nestled among the Bok choy and oranges perfectly.

Reminiscing

The circle of life is interesting. When my husband and I were first married over thirty years ago, it was just the two of us and now that time has returned. All I seemed to cook as a newly wed was a lot of taco salad and chicken with rice dishes. Thankfully my recipe repertoire has turned a little more Julia Childs style.

Easy Gluten & Dairy-free Meal

This is a wonderfully vibrant dish in both color and taste. Think teriyaki and orange together with Bok choy and chicken and you will pretty well understand the flavor burst ready with every bite. Serve it with Jasmine rice or brown whole grain rice for a little more substance. In less than 45 minutes from start to finish this gluten & dairy-free Orange Glazed Chicken with Baby Bok Choy is a quick easy meal to add to your autumn repertoire. If you enjoy this recipe, you may also want to check out a crock pot version from Real Food, Allergy-Free

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Gluten & Dairy-free Orange Glazed Chicken with Baby Bok Choy

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Serves	4
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Dietary	Dairy-free, Gluten-free
Meal type	Main Dish

Full of inviting flavors, Orange Glazed Chicken with Baby Bok Choy is an easy go-to meal for those on a gluten and dairy-free diet.

Ingredients

• 2 Large chicken breasts (butterflied)
• 1 bunch baby Bok Choy (sliced down the middle)
• 1 Medium orange (sliced)
• 1/4 cup Tamari
• 1/4 cup rice vinegar
• 1/4 cup orange juice
• 1/2 cup chicken stock
• 2 cloves garlic (minced)
• 1/4 teaspoon ginger (powdered)
• 3 tablespoons Orange Marmalade

Directions

Step 1

Preheat oven to 400 degrees.

Step 2

Rinse chicken breasts, pat dry and butterfly each breast (slice through the meat forming two breasts from each one). Salt and pepper each breast and set aside.

Step 3

Rinse the baby Bok Choy and pat dry. Slice the head of the Bok Choy from the top of the leaves through the center of the stalk lengthwise. Set aside.

Step 4

In a small bowl add Tamari sauce, rice vinegar, orange juice, chicken stock, minced garlic, orange marmalade, and ginger. Whisk until all ingredients are incorporated.

Step 5

In a small to medium baking dish arrange chicken sliced with Bok Choy intermittently. Slice orange in 1/4 inch slices then in halves. Arrange throughout the dish.

Step 6

Pour Sauce over the top of the chicken and Bok Choy.

Step 7

Place in a 400 degree oven for 20-30 minutes or until chicken is thoroughly cooked.

Step 8

Serve with Jasmine or brown rice if desired.

this recipe was shared on the following blogs: VegetarianMama