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| Crunchy Orange Curried Chicken with Potatoes and Spinach Salad
1/2 cup unsweetened orange juice
2 Tbsp brown sugar
2 Tbsp liquid honey
1 Tbsp Dijon mustard
1-3/4 lb or 800g boneless skinless chicken thighs
2 tsp curry powder
1/2 tsp pepper
1 tsp Mrs. Dash Table Blend
1 cup corn flake crumbs
20-24 baby potatoes or 4 large cut potatoes
1 Tbsp olive oil
1 tsp Mrs. Dash Original Seasoning
Serves 4-6
Preheat oven to 350º F.
1. Combine orange juice, brown sugar, liquid honey and mustard in a small bowl.
2. Place unraveled thighs in a large shallow oven proof pan; spoon sauce evenly over chicken pieces. Sprinkle with spices and corn flake crumbs in that order.
3. Bake in hot oven for 50 minutes.
4. Wash potatoes, slice into bite size chunks and add to oven-proof cake pan. Drizzle with olive oil and toss until potatoes are well coated. Sprinkle with 1 tsp Mrs. Dash Original Seasoning. Place in oven beside chicken. When timer rings, everything is ready.
Spinach Salad
12 oz or 350g pre-washed baby spinach.
2 peeled oranges
Healthy Poppyseed Dressing
1/4 cup lowest fat mayonnaise
1/4 cup French vanilla yogurt (low-fat)
1/4 tsp poppy seeds
For a runnier dressing whisk in a little 1% milk
1. Combine mayonnaise, yogurt, poppy seeds in a small bowl in that order; whisk until smooth.
2. Place clean spinach in salad bowl, slice orange wedges and toss into greens; set in fridge.
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