Warm, juicy chicken with a sweet orange flavor. Just like my Dilly, Lemon & Maple Baked Chicken, you will want to drink the sauce. It comes together quickly, give it a bit of time to marinate, then it goes over to the oven.
When its done, it should look something like this. I think with its mild flavors, this one will be a hit with the kids, too.
Maple Orange Chicken
Makes 4 servings
1/2 cup maple syrup
1 orange, zest and juice
1/2 tsp nutmeg
1/2 tsp ginger (I used bottled minced ginger)
2 tsp oil (I used safflower)
2 onions, thinly sliced
4 boneless, skinless, chicken breasts (about 1 lb or 454 grams)
1/4 tsp salt
1/2 tsp pepper
Mix together everything but the chicken breasts in a large 9×11 or 9×13 baking dish. Add raw chicken, cover and allow to marinate for 30 min to a few hours.
Preheat your oven to 400 degrees F. Remove the chicken breasts from the baking dish to layer in the thinly sliced onions. Then, place the chicken on top of the onions. Cook uncovered for about 35-40 min until the chicken is cooked through and starts to get golden on top.
Serve with rice and/or veggies with extra sauce drizzled on top.
Nutrition (per serving) Calories: 287 Fat: 3.7 g Carbs: 35 g Sugars: 28 g Fiber: 1.9 g Sodium: 219 mg Protein: 27 g
* If you want to lower the sugar in this recipe, use less maple syrup, or simply don’t put 1/4 of the sauce on afterwards.
Recipe adapted from Eat, Shrink and Be Merry