Orange Balsamic Chicken with Roasted Bacon, Fennel, and Brussels

Hi friends! Happy New Year!

2016 is shaping up to be one epic year here at The Clean Plate. I’m excited to share lots of fun stuff on the blog and with all you wonderful readers! Get ready for some yummy new recipes, more grocery trips and lots of links, pics of my incredibly cute dog, and updates on a new addition to the The Clean Plate family!

You guessed it!! The Chef is pregnant!


Whew! Let the adventure begin…

I can’t tell you how incredibly life-changing this holiday season has been (and, I haven’t been telling you because I’ve been too nauseous to move), but hopefully, I will be able to share some great stories along the way during this new year of change and (literal) growth! From pregnancy hacks to products, foods and supplements to help with mama and baby wellness, and how to stay healthy and nourished when big changes are all around!

Don’t worry though, there will be plenty of delicious treats and nutritional assistance for all the non-pregnant people out there. I’m hoping to have a once-a-week post on whatever pregnancy-related issues I feel the need to rant about. The rest of the week I hope to devote to my grocery shopping adventures and kitchen creations.

Before you scroll down, make sure to go follow me on Instagram to see fun daily snapshots of my food, my dog, and fancy San Diego life.

Enjoy the first recipe of the year!

Roasted Orange Balsamic Chicken and Bacon, Fennel, and Brussels

Orange Balsamic Chicken

1 lb. chicken thighs
1/2 orange, juice and zest
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
salt and pepper

  1. Chop thighs into large chunks, toss with orange zest, juice, and seasoning.
  2. In a skillet, heat olive oil over medium-high heat.
  3. Add chicken and let sit on the hat to sear each side. Toss occasionally to cook through.
  4. Add balsamic and scrape up bits from the pan.
  5. Serve over Roasted Brussels below.

Roasted Bacon, Fennel, and Brussels

3 c. brussels sprouts, quartered
1 fennel bulb, sliced
1/2 lb. bacon, chopped
1 Tbsp. olive oil
1/2 tsp. black pepper
sprinkle of sea salt

  1. Preheat oven to 350.
  2. Toss brussels, fennel, and bacon in a bowl.
  3. Lay flat on a parchment lined baking sheet and roast for 20-30 mins until bacon is done. Toss halfway through to keep brussels from getting too crispy.

3 Comments Add yours

  1. Amy Bush says:

    Yum! Thanks Nikki!

    Sent from my iPhone


  2. pinkiebag says:

    Delicious I love orange chicken, this is perfect for me to try. Thanks for sharing.

    1. nikkiledford says:

      Awesome! Hope you love it!

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