Type what you have

Ingredients

• ✓ orange zest
• orange juice
• soy sauce
• ginger root
• garlic
• garlic chile paste
• salt
• pork loin chop

Instructions

1. 1 In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
2. 2 Preheat grill for high heat, and lightly oil grate.
3. 3 Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

By Lakmini Ebbinghaus

Ingredients

• ✓ orange zest
• orange juice
• soy sauce
• salt
• garlic
• brown sugar
• vegetable oil
• chicken breast
• all-purpose flour
• bean sprout
• chow mein noodle

Instructions

1. 1 In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
2. 2 Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. 3 Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

By Kelly Dale-Carpenter

Ingredients

• ✓ orange zest
• orange juice
• soy sauce
• garlic
• ginger
• red pepper flakes
• vegetable oil
• chicken breast
• chicken broth
• cornstarch
• stir-fry vegetable
• sugar snap pea
• broccoli
• carrot

Instructions

1. 1 Stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
3. 3 Whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
4. 4 Mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

By PENNIETHEWOO

Ingredients

• ✓ orange zest
• chili sesame oil
• sweet onion
• broccoli
• garlic
• red pepper flake
• garlic salt
• ginger
• orange juice
• tamari
• chili sauce
• honey
• chicken breast
• cornstarch
• chicken broth
• mirin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot and add onion. Saute, stirring occasionally, until translucent, about 2 minutes.
2. 2 Add broccoli, garlic, red pepper flakes, garlic salt, ginger, and orange zest. Cook and stir until fragrant, about 1 minute. Pour in orange juice, tamari, chili sauce, and honey. Stir in chicken. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Meanwhile, whisk cornstarch with chicken broth until dissolved.
4. 4 Pull chicken and vegetables out of the sauce using a large slotted spoon. Place pressure cooker back on Saute mode. Cook until sauce starts bubbling; add cornstarch mixture. Let sit for 1 minute, stir, and turn pressure cooker off.
5. 5 Stir aji mirin into the sauce. Add chicken and vegetables back in.

By Shelly Exel-Miles

Ingredients

• ✓ orange zest
• orange juice
• brown sugar
• rice vinegar
• fish sauce
• soy sauce
• ginger root
• red pepper flakes
• chicken thigh
• green onion
• garlic
• red bell pepper
• sugar snap pea
• jalapeno pepper
• cilantro leaves

Instructions

1. 1 Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.
2. 2 Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Drain chicken thoroughly in a colander, reserving marinade.
4. 4 Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
5. 5 Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.
6. 6 Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.
7. 7 Remove from heat. Garnish with cilantro and serve.

By John Mitzewich

Ingredients

• ✓ orange zest
• sesame seed
• broccoli
• brown rice
• cornstarch
• water
• ginger
• sesame oil
• rice vinegar
• vegetable broth
• soy sauce
• white sugar
• garlic
• red chile
• green onion
• peanut oil
• meatless chicken nugget

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place frozen nuggets on a baking sheet.
2. 2 Bake in the preheated oven for 7 minutes. Flip nuggets and continue to bake until heated through and crispy, 7 to 9 more minutes. Remove from the oven and keep warm.
3. 3 While the nuggets are cooking, heat peanut oil in a wok or large skillet over high heat. Stir in white parts of green onions, red chiles, garlic, and orange zest. Cook, stirring, until chiles and garlic are fragrant, 1 to 2 minutes.
4. 4 Add sugar, soy sauce, broth, vinegar, sesame oil, and ginger to the wok. Bring to a boil and cook until sauce is slightly thickened, about 3 minutes.
5. 5 Whisk together water and cornstarch in a small bowl; stir into the sauce. Return to a boil and cook until thickened, about 1 minute. Remove and discard orange zest.
6. 6 Stir nuggets into sauce to coat. Reduce heat to low; cook, stirring frequently, until nuggets are heated through, 2 to 3 minutes.
7. 7 Serve nugget mixture over rice with broccoli. Sprinkle with sesame seeds and green parts of green onions.

By Juliana Hale

Ingredients

• ✓ orange zest
• olive oil
• pepper
• salt
• all-purpose flour
• chicken breast
• water
• cornstarch
• red pepper flakes
• garlic
• ginger root
• green onion
• brown sugar
• orange juice
• soy sauce
• lemon juice
• rice vinegar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat. Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil. Remove from heat, and cool for 10 to 15 minutes.
3. 3 Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce. Seal the bag, and refrigerate for at least 2 hours. Reserve the remaining sauce.
4. 4 Mix flour, salt, and pepper in another resealable plastic bag.
5. 5 Remove chicken from the marinade and place into the bag of seasoned flour. Seal the bag and shake to coat.
6. 6 Heat the olive oil in a large skillet over medium heat. Cook chicken in the hot skillet until browned on both sides.
7. 7 Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet.
8. 8 Pour reserved sauce into the skillet and bring to a boil over medium-high heat. Mix together cornstarch and water until completely smooth. Stir into the boiling sauce.
9. 9 Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.
10. 10 Serve over rice and enjoy!

By HARRY WETZEL

Ingredients

• ✓ orange zest
• sweet chili sauce
• cilantro
• peanut
• bean sprout
• carrot
• green leaf lettuce
• sesame oil
• rice vinegar
• brown sugar
• soy sauce
• garlic
• ginger root
• water chestnut
• green onion
• ground turkey
• shiitake mushroom
• vegetable oil
• rice noodle

Instructions

1. 1 Bring 2 cups water to a boil in a small saucepan; turn off heat. Stir in rice noodles, cover the saucepan, and soak until soft, 5 to 7 minutes. Rinse noodles with cold water. Drain well.
2. 2 Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add mushrooms; cook until brown and soft, about 2 minutes. Transfer mushrooms to a bowl; set aside.
3. 3 Heat remaining 2 teaspoons vegetable oil in the same skillet. Add turkey; cook until no longer pink, 5 to 7 minutes. Stir in green onions, water chestnuts, ginger, and garlic; cook for 1 minute. Add reserved mushrooms, soy sauce, and sugar; simmer to combine flavors, 1 to 2 minutes. Off heat, stir in vinegar, sesame oil, and orange zest.
4. 4 Divide turkey filling among lettuce leaves; top with cooked noodles, a sprinkle of carrots, bean sprouts, peanuts, and cilantro. Serve with sweet chili sauce for dipping.

By blancdeblanc

Ingredients

• ✓ orange zest
• water
• cornstarch
• ginger
• sesame oil
• rice vinegar
• peanut oil
• chicken broth
• soy sauce
• white sugar
• red chili
• garlic
• green onion
• vegetable oil
• cornstarch
• white pepper
• sugar
• salt
• chicken thigh
• egg
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk egg in large mixing bowl. Add chicken, salt, sugar, and pepper; mix well. Mix in cornstarch, a little bit at a time, until chicken is well coated.
3. 3 Working in batches, carefully drop one piece of chicken at a time into the hot oil. Fry until chicken turns golden brown and begins to float, about 3 minutes. Remove chicken to a plate and allow to cool as you fry the next batch.
4. 4 Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Fry each batch until chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
5. 5 To make the sauce: Heat vegetable oil in a wok or large skillet over high heat. Stir in green onion, garlic, whole chiles, and orange zest. Cook and stir until garlic turns golden and chiles brighten, 1 to 2 minutes.
6. 6 Add sugar, soy sauce, chicken broth, peanut oil, rice vinegar, sesame oil, and ginger; bring to a boil and cook for 3 minutes. Whisk 2 teaspoons of cornstarch in water until dissolved. Stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute.
7. 7 Stir chicken into the boiling sauce. Reduce heat to low and cook until chicken is heated through and has absorbed some of the sauce, about 3 minutes.

By ChefDaddy

Ingredients

• ✓ orange zest
• sesame oil
• vegetable oil
• sesame oil
• shallot
• green onion
• walnut
• cranberry
• wild rice
• white rice
• cornstarch
• turkey
• garlic
• ginger root
• white sugar
• plum wine
• white vinegar
• orange juice
• soy sauce
• turkey broth
• cranberry sauce
• shallot
• sesame oil
• green onion
• black pepper
• red chile
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons vegetable oil in a small skillet over medium heat. Toast dried red chiles in the hot oil until they turn dark red, about 2 minutes. Toss black pepper, 2 chopped green onions, light sesame oil, and 1 small chopped shallot into the hot oil; remove from heat.
2. 2 Blend cranberry sauce, turkey broth, soy sauce, orange juice, white vinegar, plum wine, ginger, garlic, and orange zest in a blender until smooth. Transfer to a bowl. Stir toasted red pepper mixture into glaze. Divide glaze in half.
3. 3 Place turkey into a large basting bag and pour half the glaze over the turkey and into the cavity. Seal the bag and refrigerate turkey overnight.
4. 4 Dissolve cornstarch in the remaining half of the glaze and refrigerate in a covered container.
5. 5 Preheat oven to 325 degrees F (165 degrees C).
6. 6 Remove turkey from marinade; discard the used marinade. Set turkey onto a rack inside a roasting pan.
7. 7 Mix white rice, wild rice, dried cranberries, walnuts, 2 small chopped green onions, 1 chopped shallot, and 1 tablespoon sesame oil in a bowl. Lightly stuff the turkey cavity with the rice mixture. Combine 1/3 cup vegetable oil with 1/3 cup sesame oil in a bowl and set aside.
8. 8 Roast turkey in the preheated oven, basting with vegetable and sesame oil mixture every 15 minutes, until skin is browned and crisp, about 2 hours. Stir reserved glaze containing cornstarch thoroughly and baste turkey every 15 minutes until glaze has baked onto turkey and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), 1 1/2 to 2 more hours.

By Seattle Charlette

Ingredients

• ✓ orange zest
• soft tofu
• cucumber

Instructions

1. 1 Puree tofu, cucumber, and orange zest in a food processor until smooth.

By stronglive1

Ingredients

• ✓ orange zest
• orange
• soy sauce
• chicken broth

Instructions

1. 1 Bring orange juice, soy sauce, chicken stock, and orange zest to a boil in a saucepan. Reduce heat to medium-low and simmer until sauce has reduced to half of its original volume, about 30 minutes.

By Chef HamDog

Ingredients

• ✓ orange zest
• vanilla yogurt
• strawberry
• maple nut granola
• blueberry

Instructions

1. 1 Mix yogurt and orange zest together in a bowl.
2. 2 Layer some of the strawberries, yogurt mixture, granola, and blueberries in a parfait glass. Repeat layers until all the ingredients are used up.

By Jennifer Baker

Ingredients

• ✓ orange zest
• butter
• confectioners sugar
• orange juice
• brandy

Instructions

1. 1 Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.

By Emma

Ingredients

• ✓ orange zest
• cranberry
• cinnamon stick
• orange juice
• brown sugar
• water

Instructions

1. 1 Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

By Barbara Yoder

Ingredients

• ✓ orange zest
• confectioners sugar
• butter
• orange liqueur

Instructions

1. 1 Beat confectioners' sugar and butter together in a large bowl until well combined. Stir in orange liqueur and orange zest. Beat until light and fluffy. Use to frost a cooled cake.

By Carol

Ingredients

• ✓ orange zest
• egg
• sugar
• all-purpose flour
• baking powder
• orange juice

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
2. 2 Separate the eggs while cold, then bring to room temperature.
3. 3 Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
4. 4 In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
5. 5 Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

By Jackie Lim

Ingredients

• ✓ orange zest
• strawberry
• sugar
• heavy cream
• coconut macaroon

Instructions

1. 1 Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
2. 2 When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
3. 3 Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
4. 4 To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange zest
• orange juice
• tequila
• cranberry
• white sugar
• salt

Instructions

1. 1 Bring orange juice, tequila, and orange zest to a boil in a saucepan over medium heat. Add cranberries, sugar, and salt; simmer until a jam-like sauce forms, about 25 minutes.
2. 2 Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

By Fioa

Ingredients

• ✓ orange zest
• lemon zest
• sugar substitute
• pomegranate juice
• vodka
• lime

Instructions

1. 1 Muddle lemon and orange zest with sugar substitute in a cocktail shaker. Add pomegranate juice and vodka. Fill the shaker halfway with ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with lime slice.

By Sweet'NLowR

Ingredients

• ✓ orange zest
• clove
• cranberry sauce
• brown sugar
• red wine
• mustard

Instructions

1. 1 If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
2. 2 To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

By SWIZZLESTICKS

Ingredients

• ✓ orange zest
• cranberry
• white sugar
• orange juice
• salt
• cinnamon stick

Instructions

1. 1 Combine cranberries, sugar, orange juice, orange zest, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
3. 3 Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

By Fioa

Ingredients

• ✓ orange zest
• water
• white sugar
• orange juice
• lemon juice
• cranberry
• brandy

Instructions

1. 1 Inspect four 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until cranberry sauce is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine water and orange zest in a small pan over medium heat; cover and bring to a boil. Reduce the heat and simmer for 15 minutes. Drain, reserving all zest and 1/3 cup liquid.
3. 3 Return zest and reserved liquid to the pan; add sugar, orange juice, and lemon juice. Bring to a boil, then reduce the heat and simmer, stirring often, for 3 minutes.
4. 4 Add cranberries. Increase the heat to medium-high and boil until cranberries have popped and a small spoonful of sauce sets on a cold plate, about 10 minutes.
5. 5 Remove from the heat and stir in brandy. Pour into the prepared jars, filling to within 1/2 inch of the top. Cool to room temperature, then seal and store in the refrigerator.

By Claudia

Ingredients

• ✓ orange zest
• olive oil
• paprika
• cinnamon
• cumin
• black pepper
• pork sirloin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine olive oil, orange zest, paprika, cinnamon, cumin, and pepper in a small bowl; mix to form a paste.
3. 3 Apply paste to the top and sides of the roast. Feel free to apply all around the roast if desired. Place pork in a roasting pan.
4. 4 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the roast reads 145 degrees F (63 degrees C), 40 to 50 minutes.
5. 5 Remove from the oven and tent with foil. Allow to rest at least 10 minutes before slicing and serving.

By Steve Ciavarro

Ingredients

• ✓ orange zest
• corn muffin mix
• egg
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
2. 2 In a large bowl, stir together muffin mix, egg, milk and orange zest. Pour batter into prepared pan.
3. 3 Bake in preheated oven for 20 to 25 minutes, until golden brown.

By MARCIEP

Ingredients

• ✓ orange zest
• apple cider
• white sugar
• cinnamon stick
• clove
• cranberry

Instructions

1. 1 Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
2. 2 Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.

By Jay Lynne Stuart

Ingredients

• ✓ orange zest
• ✓ orange zest
• cranberry
• white sugar
• orange juice
• water
• lime juice
• lime zest

Instructions

1. 1 Stir cranberries, sugar, orange juice, water, lime juice, 1 teaspoon orange zest, and lime zest together in a saucepan; bring to a boil. Reduce heat to low; cook at a simmer until cranberries pop, about 20 minutes. Set aside to cool to room temperature.
2. 2 Transfer cooled sauce to serving bowl, cover with plastic wrap, and refrigerate until cold, about 1 hour. Garnish with a pinch of orange zest to serve.

By Jon Pierce

Ingredients

• ✓ orange zest
• fig
• port wine
• rhubarb
• fruit pectin
• white sugar

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until rhubarb jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine figs, port wine, and orange zest in a bowl. Soak for 2 to 3 hours.
3. 3 Combine soaked figs, soaking liquid, and rhubarb in a saucepan over medium heat and bring to a boil. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts to fall apart, about 3 minutes.
4. 4 Stir in pectin and bring mixture to a full rolling boil over high heat. Add sugar and stir to dissolve. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
5. 5 Pack rhubarb-fig jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By UlrikeB

Ingredients

• ✓ orange zest
• white sugar
• all-purpose flour
• orange juice
• lemon juice
• egg
• whipped cream

Instructions

1. 1 In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream. Makes enough to fill one 2 layer 9 inch round layer cake.

By Carol

Ingredients

• ✓ orange zest
• orange juice
• vegetable oil
• paprika
• mustard
• salt
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
3. 3 Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By tigerpaws