Honey-Orange Chicken

Oxmoor House
It's much easier to grate the rind before squeezing the juice from the orange. For easier measuring, spray the tablespoon with cooking spray before measuring the honey.
4 servings (serving size: 1 chicken breast half, 2 tablespoons glaze, and 1 tablespoon almonds)


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1 teaspoon olive oil
Cooking spray
4 (4-ounce) skinless, boneless chicken breast halves
1 tablespoon grated orange rind (about 2 oranges)
3/4 cup fresh orange juice
6 tablespoons honey
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 cup sliced almonds, toasted


Prep: 8 Minutes
Cook: 20 Minutes

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until done. Remove chicken from pan; keep warm.

Combine orange rind and next 7 ingredients. Add orange mixture to pan. Bring to a boil; cook 4 minutes or until slightly thick. Serve orange glaze over chicken. Sprinkle with almonds.

Created date

March 2010

Nutritional Information

Calories 293
Fat 5.8 g
Satfat 0.8 g
Protein 28.0 g
Carbohydrate 33.0 g
Cholesterol 66 mg
Iron 1.2 mg
Sodium 222 mg
Caloriesfromfat 18 %
Fiber 1.3 g
Calcium 42 mg