Citrus Summer Chicken

🍊 Citrus-Honey Glazed Chicken

Ingredients:

2–4 boneless, skinless chicken thighs or breasts

Juice of 1–2 oranges

Zest of 1 orange

1 tbsp honey (or sugar-free substitute like Swerve or monk fruit)

1 tbsp soy sauce

1 tsp Dijon mustard

1 garlic clove, minced

Salt and black pepper to taste

1 tbsp olive oil or avocado oil

Optional garnish: orange slices and fresh mint or parsley

Instructions:

1. In a small bowl, whisk together orange juice, zest, honey, soy sauce, Dijon mustard, garlic, salt, and pepper.

2. Pour marinade over chicken in a shallow dish or zip-top bag. Let marinate at least 30 minutes (or up to 12 hours in the fridge).

3. Heat oil in a skillet over medium heat. Remove chicken from marinade and sear 4–6 minutes per side, or until golden and cooked through.

4. Meanwhile, pour remaining marinade into a small saucepan. Bring to a simmer and cook 3–5 minutes until slightly thickened.

5. Drizzle glaze over cooked chicken and top with orange slices and fresh herbs before serving.

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🥕 Orange-Glazed Roasted Carrots

Ingredients:

1 lb baby carrots

1 tbsp olive oil

Salt and pepper to taste

¼ tsp smoked paprika or ground cumin (optional for depth)

2 tbsp fresh orange juice

1 tsp orange zest

1–2 tsp honey or sugar-free syrup

Optional: fresh thyme sprigs or chopped parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss carrots with olive oil, salt, pepper, and optional smoked paprika or cumin. Spread on a baking sheet or in a roasting dish.

3. Roast for 25–30 minutes, flipping halfway, until tender and lightly browned.

4. In a small saucepan, combine orange juice, zest, and honey. Simmer for 2–3 minutes until slightly thickened.

5. Drizzle glaze over roasted carrots and toss to coat. Garnish with fresh thyme or parsley before serving.