1 tbsp extra-virgin olive oil
16 oz frozen vegetables
1/2 cup low-sodium chicken stock
1/2 cup fresh orange juice
2 garlic cloves, chopped

Prepare and chop fresh vegetables if needed. There's no need to defrost frozen vegetables, except spinach. If using spinach, defrost and remove excess water by placing in paper towels or a clean kitchen towel and squeezing.

Heat the olive oil in a large sauté pan. Add vegetables and season with salt and pepper, to taste. Sauté until slightly tender.

Stir in the chicken stock, orange juice and garlic. Bring to a boil, then cover and lower the heat to a simmer. Cook until vegetables are tender and liquid is reduced and slightly thickened, about 10-15 minutes.