•  1 lb. boneless, skinless chicken breast tenders
•  3 carrots, peeled and cut into small chunks
•  1 red onion, chopped
•  4 c. broccoli florets
•  1 small zucchini, cubed
•  Olive oil
•  2 T. sesame seeds (for garnish)
•  2 green onions, chopped (for garnish)
•  Cooked white rice, for serving

For Orange Sauce

•  1 c. Dorothy Lynch Dressing & Condiment
•  3/4 c. orange juice
•  2 T. corn starch
•  1/2 tsp. garlic powder
•  1/4 c. brown sugar

1. Prepare the orange sauce: Whisk the orange sauce into the into the orange juice until dissolved. Combine all sauce ingredients into a medium-sized saucepan. Bring to a simmer and cook until sauce is thickened, about 5 minutes. Set aside.
2. Preheat oven to 400 degrees F. Drizzle carrots with about 2 teaspoons of olive oil. Place on a parchment paper-lined baking sheet. Bake for 5 minutes to give carrots a head start on cooking.
3. Remove carrots from oven. Place the onion, broccoli, and zucchini on separate corners of the baking sheet. Place chicken in the middle in a single layer. Drizzle everything (except the carrots) with a bit of olive oil. Spoon on half of the orange sauce and stir around (or use your hand) to evenly distribute sauce.
4. Bake for 20 minutes, until chicken is cooked through (use a food thermometer to ensure the inside of the chicken registers 165 degrees F). Cut chicken into bite-sized pieces.
5. Mix everything together, sprinkle with sesame seeds, and serve over rice with extra sauce drizzled on top. Top with chopped green onions.