Sweet, spicy, and sticky this Orange Glazed Chicken is the perfect family meal.
Y’all as I type this, I realized that it’s the last day of the month! How crazy is it that tomorrow is already March first? Time is flying.
I don’t know if I’ve mentioned this lately, but I homeschool Kelsie. We love it! Anyways, the other day I was working on her daily schedule for the remainder of her 7th grade year and noticed she only has 11 more weeks left, and she’ll be an 8th grader. Cue the tears. My oldest leaves for Navy bootcamp in a little over 30 days, and my youngest will be 13 in August. I am a mess. Every time I bring up how old Kelsie is to Zack, his reaction is always the same, “well we can have another one.” Um, no thanks. I’ll be 36 in June. My parents had me when they were 41, and although I had a terrific childhood, I remember that my parents didn’t do a lot of what my friends’ parents did.
Let’s not even discuss the fact that my oldest could find someone to settle down with, get married, and have kids within the next couple of years! Sheesh.
On to happier things. Let’s talk Orange Glazed Chicken! We eat a lot of chicken. I say that a lot, but it’s true. And I think that y’all probably eat a lot of chicken too. Am I right? Whether it’s chicken in a one pan meal, or seasoned or glazed up, we all eat a lot of chicken. I like mixing and matching different spices to create new chicken dishes, because the same only flavors get boring.
This orange glazed chicken is made with orange juice, apple cider vinegar, chili powder, coriander, cumin, and a little bit of brown sugar. It’s sweet, it’s tangy, and it’s sticky. I usually make it with a side of rice and a roasted vegetable. <— we eat a lot of roasted vegetables.
- 4 boneless skinless chicken breast
- 1 cup orange juice
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 1/2 cup brown sugar
- 1/2 tablespoon chili powder
- 1/2 tablespoon coriander
- 1/2 tablespoon cumin
- salt and pepper
- 1 tablespoon olive oil
- In a small pot, combine the orange juice, vinegar, honey, brown sugar, honey, and spices. Bring to a boil, reduce heat and simmer for 20 to 25 minutes, or until sauce has reduced to about one cup.
- Place a large saucepan over medium to high heat. Pour in the olive oil, and season the chicken breasts with salt and pepper. Cook the chicken until it's no longer pink. (165 degrees internally) Pour the glaze over the chicken, and simmer for 1 to 2 minutes, turning the chicken a few times to coat it thoroughly. Plate up and garnish with cilantro, if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 421 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 102mg Sodium: 202mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 1g Sugar: 45g Sugar Alcohols: 0g Protein: 38g