Lunch or Dinner
Rosemary Chicken with Maple-Orange Glaze
Rosemary Chicken with Orange-Maple Glaze
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 4 servings
Serving Size: 3oz chicken
Each serving contains: 1 protein, 0 carbs, 0 veg, 0 fat
Ingredients:
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 4 servings
Serving Size: 3oz chicken
Each serving contains: 1 protein, 0 carbs, 0 veg, 0 fat
Ingredients:
- ½ tbsp. chopped fresh rosemary
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 (6oz) boneless, skinless chicken breast halves
- 1/4 cup dry white wine
- 1/2 cup orange juice
- 1 Tbsp pure maple syrup
- ½ Tbsp. butter
- ½ Tbsp. olive oil
- Stir together rosemary, salt, and pepper in a small bowl. Rub mixture on both sides of chicken breast.
- Bring wine and juice to a boil in a saucepan over medium-high heat. Reduce heat to medium, but keep high enough to continue a low boil, stirring occasionally, 5 minutes. Stir in maple syrup and continue boiling, stirring frequently, until reduced to ½ cup, about 5 minutes.
- Melt butter with oil in a large, heavy skillet (with a lid) over medium-high heat until foam subsides. Brown chicken, turning once, about 2 minutes per side (reduce heat if chicken is browning too quick). Add orange-maple glaze to skillet (mixture will bubble and boil). Reduce heat to a simmer, cover and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees, about 8 minutes. Turn chicken in pan sauce to coat, then transfer to a platter and let rest for 5 minutes.
- Pour any meet juices accumulated on platter into pan sauce and boil over medium heat until thickened slightly, about 1 minute. Pour sauce over chicken