Ingredients

• 1¼ pounds boneless skinless chicken breasts, cut into 5 pieces
• ¼ cup fresh squeezed orange juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Cinnamon Apple Seasoning
• 1 teaspoon Onion Onion™ Seasoning
• 1 teaspoon Garlic Garlic™ Seasoning
• 1 bunch rainbow Swiss chard, (about 8 ounces), chopped including stems
• 8 ounces fresh sweet potato yams, cut into 1-inch cubes (about 2 cups)
• 1 medium apple, (about 6 ounces), chopped
• 1 large shallot, sliced
• 2 teaspoons Citrus Herb Seasoning

Directions

1. In a gallon freezer bag, combine first 7 ingredients. Seal well and refrigerate 2 hours or up to overnight.
2. Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil. Spray with no-stick cooking spray.
3. Spread Swiss chard, sweet potatoes, apples and shallots into a single layer on baking sheet. Sprinkle with Citrus Herb Seasoning. Remove chicken from bag; discard bag with marinade. Place chicken over veggies.
4. Bake 20-25 minutes or until internal temperature of chicken reaches 165°F on an instant-read food thermometer.

• Makes 5 servings.
• Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

Nutrition

Per serving: Calories: 277, Total Fat: 9g, Sat. Fat: 1.5g, Cholest: 73mg, Sodium: 498mg, Carbs: 25g, Fiber: 4g, Sugar: 5g, Protein: 27g.