Honey-Orange Chicken

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)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 20 Minutes

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


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


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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