Orange Glazed Chicken
pbServing size: 1 breast or thigh/b/p
h2Chef’s Note/h2
pThis recipe works just as well using the breast or thigh of the chicken. Cold, this also makes “killer” chicken salad. If you prefer NOT to use the lower carb orange juice, you can use an orange infused olive oil in its place. /p
h2Ingredients/h2
ol
li1-2 cloves of garlic, grated (or 1/4 tsp. powdered)/li
li1 small shallot., minced OR 2 scallions (white part only), minced/li
liSalt and black pepper to taste (and your Doctor’s suggestion)/li
li½ tsp. dried tarragon (or dried thyme or basil)/li
li¼ cup low sodium chicken stock or broth/li
li1 tsp. Dijon mustard/li
li¼ cup Trop 50 Orange juice (optional)/li
li2 Tbsp. balsamic vinegar/li
li¼ tsp. orange zest/li
li2 Tbsp. olive oil (for extra orange flavor used an orange infused olive oil)/li
li2 skinless boneless chicken breasts or thighs (optional to leave skin on)/li
/ol
h2Preparation:/h2
ol
liPre heat oven to 350°./li
liCombine all ingredients in a bowl./li
liAllow to marinate for at least ½ hour but overnight is even better./li
liRemove chicken from the marinade. Reserve the marinade./li
liBake skin side down for 20 minutes./li
liTurn the chicken over and bake for 15 minutes more./li
liSpoon the remaining marinade over the chicken./li
liRaise the heat to 375 and cook for 10 minutes more until the chicken gets a light golden brown color./li
/ol
h2Nutrition Information/h2
pNet Carbohydrates: 5 grams/p
piSource: a href="http://www.thedecadentdiabetic.com/"Ward Alper, The Decadent Diabetic/a/i/p
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