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Orange Chicken and Veggies

 Orange Chicken and Veggies
A mild maple marinade seasons the chicken, vegetables and fruit in this summery supper shared by Violet Klause of Onoway, Alberta.
6 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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


  • 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.
  • 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

2 of 2

Orange Chicken and Veggies (continued)

Directions (continued)

  • tender and fruits are golden brown. Yield: 6 servings.
Nutritional Facts: 1 chicken breast with 3/4 cup vegetable mixture equals 320 calories, 5 g fat (1 g saturated fat), 73 mg cholesterol, 71 mg sodium, 40 g carbohydrate, 4 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 2 fruit, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.