In the middle of winter, it is tough to get enough sunshine. So I brought some bright flavors to my plate!
Orange Maple Chicken
Take chicken breasts (however many you want to serve) and split them lengthwise with a sharp knife. They will look like pita pockets.
Stuff orange slices in the chicken pockets and close the pocket as best you can. I put two oranges in each chicken breast.
On top of each chicken breast, squeeze about 1 tbsp. of fresh juice right from an orange.
Drizzle your favorite maple syrup on each chicken breast, about 2-3 tbsp.
Grate the orange peel (I use a microplane, but any grater will do) and sprinkle orange zest over each chicken breast, as much as desired.
Season the chicken breast with salt and pepper.
Bake at 375 for about 35-40 minutes, until the chicken is cooked all the way through.
Lemon Lime Black Beans
Pour a drained can of black beans in a saucepan.
Grate some lemon and lime zest (just like you did with the chicken) and squeeze about 1 tbsp. each of fresh lemon and lime juice.
Add 2 tsp. cumin.
Heat the beans until warmed through.
Happy Allergy Free Eating!
