Cranberry and Orange Cast Iron Herb Chicken
You must try this easy and seasonal dinner recipe. It's healthy and filled with delicious flavors.
Ingredients
- 3 lbs Chicken Breast boneless, skinless
- 1 Large Yellow Onion
- 1 Large Orange
- 1/4 Cup Avocado Oil
- 14 Oz Whole Berry Cranberry Sauce
- 5-6 Garlic Cloves
- 1 Bunch Dillweed
- 1 Bunch Rosemary
- 1 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 2 Tbsps Dried Chives
- 1/4 Tsp Sea Salt
- 2 Cups Baby Carrots
- 2 Tbsp Soy Sauce gluten-free
Instructions
- Cut chicken breast in half. Keep the chicken thick if you want charred chicken with a moist center.*you will want to leave them thick, so do not slice them from the middle.
- Marinate the chicken (24-72 hours)Add the chicken to a gallon bag with avocado oil, onion slices, orange slices, garlic, cranberry sauce, dill weed, rosemary, black pepper, garlic powder, dried chives, sea salt, and soy sauce.Zip the bag, shake, and massage until all the ingredients are combined and the chicken is fully coated.
- Heat the cast iron and add the carrots with a few tablespoons of water and extra avocado oil. Pour the bag of marinated chicken into the heated cast iron, and cook the chicken breast on high for about three minutes on each side (until the chicken is slightly charred). Once the chicken is charred, lower the heat to medium-low, and cook for about 15-minutes. The chicken will be done once it reads 156-175 degrees.
- Serve the chicken breast with the cooked carrots and extra cranberry sauce on top!
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