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Orange Chicken and Veggies

Total Time

Prep: 15 min. + marinating Grill: 15 min.


6 servings

A mild maple marinade seasons the chicken, vegetables and fruit in this summery supper shared by Violet Klause of Onoway, Alberta.


  • 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


  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.

Nutrition 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.

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