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. | |
