Orange Glazed Chicken
Serving 1 Breast
Net Carbohydrates 5 g.
1 -2 –cloves of garlic, grated (or 1/4 tsp. powdered)
1 – small shallot., minced
2 –scallions (white part only), minced
Salt and black pepper to taste (and your Doctor’s suggestion)
½ tsp. dried tarragon (or dried thyme)
¼- cup low sodium chicken stock or broth
1 -tsp. Dijon mustard
¼ – cup Trop 50 Orange juice
2- Tbsp. balsamic vinegar
2 – Tbsp. olive oil
2 – skinless boneless chicken breasts (optional to leave skin on)
HOW TO PREPARE THE RECIPE:
Pre heat oven to 350
Combine all ingredients in a bowl. Allow to marinate for at least ½ hour but overnight is even better.
Remove chicken from the marinade. Reserve the marinade. Bake skin side down for 30 minutes. Turn the chicken over and bake for 20 minutes more. Spoon the remaining marinade over the chicken, raise the heat to 375 and cook for 10 minutes more until the chicken gets a light golden brown color.
Cold, this also makes “killer” chicken salad.