Orange Ginger Baked Chicken

This chicken is impossibly easy, you just have to remember to marinade it.  I like to use my food saver marinade container, but it could just as easily be done in a pan.  If marinading in a pan, I turn about half way through.  This could also be made with 4 boneless/skinless chicken thighs.  We had this with an oven roasted asparagus for a nice rounded meal.

  1 Lb Chicken Breast, Boneless,                                               1/4 Cup Olive Oil

  -Skinless                                                                                  1 Tsp Salt

  1 Large Orange                                                                        1 Tsp Pepper

  1/4 Cup Lemon Juice                                                               1/2 Tbl Honey

  2 Tsp Fresh Ginger, Minced                                                     1/2 Cup Chicken Stock

  2 Tsp Garlic, Minced                                                               6 Ounce Rice Noodles, Cooked To

  1/4 Cup Low Sodium Soy Sauce                                             -Package Directions

Cut chicken breast into 4 ounce pieces.  Place in a marinade container.  Use a microplane grater to remove orange zest from the  orange and place over chicken.

Juice the orange.   Peel the ginger and grate on a microplane grater.

Before Peeling:

After peeling:

 

In a small bowl, combine orange juice, lemon juice, ginger, garlic, soy sauce, olive oil, salt pepper and honey.

Pour over the chicken.  Marinade for 2 to 24 hours.

When done marinading, heat oven to 400 degrees.  Place chicken in a baking bag.  Add chicken stock to the marinade and add to baking bag.   

Seal/vent bag per manufacturers instructions.  Bake for about 30 minutes, until temperature is 165 degrees.  Serve over rice noodles.