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.

Yield: 4 servings (serving size: 1 chicken breast half, 2 tablespoons glaze, and 1 tablespoon almonds)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 293
  • Fat: 5.8g
  • Saturated fat: 0.8g
  • Protein: 28.0g
  • Carbohydrate: 33.0g
  • Cholesterol: 66mg
  • Iron: 1.2mg
  • Sodium: 222mg
  • Calories from fat: 18%
  • Fiber: 1.3g
  • Calcium: 42mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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