It's all about navels.

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In orchards bathed in golden light,
Where navel oranges shine so bright,
They hang like lanterns in the trees,
Nature's sweet, sun-kissed mysteries.

With navels snug, a secret kept,
Beneath their peels where zest is crept,
A burst of citrus, juicy, fine,
In each round treasure, nature's sign.

Their fragrance dances on the breeze,
As plump and sweet as you could please,
A taste that's pure, a tangy glee,
In navel oranges, zest set free.

So, peel them gently, savor slow,
Let nectar's symphony brightly flow,
In every bite, a sunlit day,
With navel oranges, joy's bouquet.

From orchard's heart to kitchen's grace,
In marmalade or fresh embrace,
These fruits of nature, love's delights,
In navel oranges, life ignites.

So cherish them with every peel,
Their flavor true, their zest ideal,
In orchards' care and sunny glows,
The navel oranges sweetly shows.

 Navel Orange Glazed Chicken:

Ingredients:

    4 boneless, skinless chicken breasts
    2 navel oranges
    2 tablespoons olive oil
    2 cloves garlic, minced
    1/4 cup honey
    2 tablespoons soy sauce
    1 teaspoon grated fresh ginger
    Salt and pepper to taste
    Fresh parsley or cilantro for garnish (optional)

Instructions:

    Start by preparing the marinade. Zest both navel oranges and set aside the zest.
    Squeeze the juice from the oranges into a bowl.

    In a separate bowl, combine the orange juice, olive oil, minced garlic, honey, soy sauce,
    grated ginger, salt, and pepper. Whisk well to combine.

    Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them,
    reserving a small amount for basting. Make sure the chicken is well coated. Marinate in the
    refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

    Preheat your grill or grill pan over medium-high heat. Make sure the grates are clean and
    lightly oiled to prevent sticking.

    Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken
    until done.

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