Orange Chicken and Veggies Recipe

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Orange Chicken and Veggies
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  1. In a small bowl, combine the orange juice concentrate, syrup, oil, curry and cayenne. Place chicken in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat. Place the peppers, zucchini, pineapple and oranges in another resealable bag; add remaining marinade. Seal bag and turn to coat. Refrigerate chicken and vegetables for 8 hours or overnight, turning occasionally.
  2. Drain chicken and discard marinade. Drain vegetables and fruits, reserving marinade for basting. Grill the chicken, vegetables and fruits, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting 6-8 minutes longer or until chicken juices run clear, vegetables are tender and fruits are golden brown. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 295.91 Kcal (1239 kJ)
Calories from fat 58.04 Kcal
% Daily Value*
Total Fat 6.45g 10%
Cholesterol 66.89mg 22%
Sodium 373.61mg 16%
Potassium 668.47mg 14%
Total Carbs 37.83g 13%
Sugars 35.06g 140%
Dietary Fiber 2.31g 9%
Protein 24.05g 48%
Vitamin C 98.6mg 164%
Iron 0.1mg 1%
Calcium 71.6mg 7%
Amount Per 100 g
Calories 108.08 Kcal (453 kJ)
Calories from fat 21.2 Kcal
% Daily Value*
Total Fat 2.36g 10%
Cholesterol 24.43mg 22%
Sodium 136.45mg 16%
Potassium 244.14mg 14%
Total Carbs 13.82g 13%
Sugars 12.8g 140%
Dietary Fiber 0.84g 9%
Protein 8.78g 48%
Vitamin C 36mg 164%
Calcium 26.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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