Keto Breaded Orange Glazed Chicken with Spinach
Boneless chicken breasts coated in crispy seasoned breadcrumb mix, baked until golden, then glazed with orange marmalade. Served over Italian-dressed baby spinach with mandarin oranges for a bright, citrusy main course ready in under 40 minutes.
Ingredients
- 4 boneless skinless chicken breasts, halves
- 1 ¼ lbs chicken breasts
- 2 tbls orange marmalade
- 1 1/3 ounce envelope Shake-n-Bake crispy coating mixpanko breadcrumbs mixed with Italian seasoning1 cup panko to 1/4 cup seasoningvegetarianadds gluten
similar texture
- ¼ cup zesty Italian dressingbalsamic vinaigrette1/4 cup
tangier profile
- 6 cups baby spinach leaves
- 1 11 ounce can mandarin oranges, drainedfresh orange segmentsequal ratio
fresher taste
Instructions
- 1
Preheat oven to 400°F.
- 2
Spread chicken breasts with marmalade.
- 3
Pour coating mix into shallow dish, add chicken, and turn to coat both sides evenly.
- 4
Place coated chicken in a 13x9 inch baking dish.
- 5
Bake until cooked through, about 25 minutes.
- 6
Mix dressing with remaining marmalade and toss with spinach.
- 7
Divide dressed spinach among 4 serving plates.
- 8
Top each plate with one chicken breast and arrange mandarin oranges around the edges if desired.
Tips
Check chicken reaches 180°F internally for food safety.
Good to Know
Refrigerate cooked chicken up to 3 days. Store dressed spinach separately if making ahead.
Prepare spinach salad up to 2 hours before serving. Coat chicken with breadcrumb mix up to 4 hours ahead; refrigerate uncovered until baking.
Serve immediately while chicken is warm and spinach is chilled.
Common Mistakes
Do not skip internal temperature check to avoid dry or undercooked chicken.
Do not toss spinach with dressing too far in advance to avoid wilting.
Substitutions
similar texture
fresher taste
tangier profile