Orange Chicken and Veggies Recipe
Orange Chicken and Veggies Recipe photo by Taste of Home
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Orange Chicken and Veggies Recipe

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A mild maple marinade seasons the chicken, vegetables and fruit in this summery supper shared by Violet Klause of Onoway, Alberta.
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 6 servings


  • 1 can (6 ounces) frozen orange juice concentrate, thawed
  • 3/4 cup maple syrup
  • 4 teaspoons canola oil
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon cayenne pepper
  • 6 boneless skinless chicken breast halves (1-1/2 pounds)
  • 2 medium sweet red peppers, halved and seeded
  • 1 medium green pepper, halved and seeded
  • 3 medium zucchini, halved lengthwise
  • 1 fresh pineapple, peeled and cut into 1/2-inch slices
  • 2 unpeeled medium oranges, cut into 1/2-in slices

Nutritional Facts

1 each: 320 calories, 5g fat (1g saturated fat), 73mg cholesterol, 71mg sodium, 40g carbohydrate (0 sugars, 4g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 2 fruit, 1/2 fat.


  1. In a small bowl, combine the orange juice concentrate, syrup, oil, curry and cayenne. Place chicken in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Place the peppers, zucchini, pineapple and oranges in another resealable bag; add remaining marinade. Seal bag and turn to coat. Refrigerate chicken and vegetables for 8 hours or overnight, turning occasionally.
  2. Drain chicken and discard marinade. Drain vegetables and fruits, reserving marinade for basting. Grill the chicken, vegetables and fruits, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting 6-8 minutes longer or until chicken juices run clear, vegetables are tender and fruits are golden brown. Yield: 6 servings.
Originally published as Orange Chicken and Veggies in Quick Cooking September/October 2001, p10

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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DaniCalifornia User ID: 2091154 80561
Reviewed Aug. 27, 2008

"This was quite good. I used real maple syrup and included the oranges but I will probably leave them out next time. They weren't as good as the pineapple. That's a good idea to save some marinade and make a glaze. I'm going to try that next time."

Grandmaj2u User ID: 189795 89620
Reviewed Mar. 22, 2008

"good recipe. I I skipped the oranges, as I did not have them that day. I also used no sugar maple syrup instead of regular. The second time I made this, I thickened the veggie marinade ,last minute to make more of a glaze. Next time I make a bit extra marinate and thicken 1/3 of it to save as a glaze during last 5-6 min of cooking"

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