Half-Orange Glazed Chicken with Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

Tender chicken thighs glazed with a sweet-and-tangy half-orange reduction, served over fluffy quinoa and roasted vegetables. This global fusion-inspired salads (gluten-free, dairy-free) ready in about 55 minutes pairs chicken thighs, half an orange, honey into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 450 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 chicken thighs
• 1 half an orange
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 cup, cooked quinoa
• 1, diced red bell pepper
• 1, diced zucchini
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, combine orange juice from half an orange, honey, soy sauce, 1 tbsp olive oil, salt, and pepper. Stir until well blended.
2. Step 2: Place chicken thighs in a baking dish. Pour half the glaze over the chicken, ensuring it’s evenly coated. Reserve remaining glaze for later.
3. Step 3: Toss bell pepper and zucchini with 1 tbsp olive oil, salt, and pepper. Spread around the chicken in the baking dish.
4. Step 4: Bake for 25-30 minutes until chicken is fully cooked and glaze is caramelized and glossy. Brush reserved glaze over the chicken during the last 5 minutes of baking.
5. Step 5: Serve chicken with quinoa and roasted vegetables, garnished with orange zest from the remaining half-orange.