Marisa's Healthy Kitchen

My husband loved this one! Using chicken tenders made this quite simple and super quick! The sauce was thick and looked deelish :)I served this with my go to broccoli dish. I normally make a big batch of the broccoli and freeze it in individual servings for future sides.

Marmalade Chicken
2-3 servings

1/2 cup chicken or vegetable broth
1 tablespoon red-wine vinegar
1 heaping tablespoon orange marmalade
1/2 teaspoon Dijon mustard
1/2 teaspoon cornstarch
12 ounces chicken tenders
1/8 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil
1 large shallot, minced
1 orange, zested
Whisk together broth, vinegar, marmalade, mustard and cornstarch.  Salt and pepper the chicken. Heat 2 teaspoons of oil in a skillet, add chicken and cooked till no longer pink inside. Remove chicken and add remaining oil and shallots and cook until they begin to brown. Add broth mixture and reduce heat. Simmer until reduced and add chicken to rewarm. Once warm remove from heat and add zest. Serve and Enjoy 🙂

Roasted Broccoli
Makes 6 servings

2 bunches of broccoli, trimmed and cut into bite-size florets
2 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon salt

Preheat oven to 350°F. Toss broccoli, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli softens, 30-45 minutes. Stirring occasionally.