Servings | 4 |
---|---|
Preparation Time | 5 Minutes |
Cook Time | 10 Minutes |
Total Time | 15 Minutes |
Difficulty | Easy |
Main Ingredient | Chicken |
Category | Poultry |
Meal | Lunch; Dinner |
Type | Main Dish |
Cuisine | Asian |
Cook Method | Pan Searing |
Diet |
1/4 cup honey
2 tablespoons frozen orange juice concentrate
1 teaspoon orange zest, grated
1 clove garlic, minced
1/2 teaspoon salt
1 1/4 teaspoons red pepper flakes crushed
4 boneless skinless chicken breast halves
1 tablespoon margarine
1/2 teaspoon vegetable oil
Add the first six ingredients (honey to red pepper flakes) to a small bowl, and mix well.
Rinse chicken under cold water, dry with paper towels, and sprinkle with salt.
Heat margarine in a large nonstick skillet over medium-high heat. Place chicken in skillet and cook for approximately 4 minutes per side or until cooked through.
Add the honey sauce to the skillet, coating chicken evenly. Allow the mixture to cook for approximately 2 minutes or until sauce begins to thicken.
Divide the chicken into four equal portions and transfer to four dinner plates. Top with the honey-orange glaze that remains in the pan, and serve immediately.
Calories: 392 cal
Total fat: 10g
Saturated fat: 1g
Cholesterol: 152mg
Sodium: 422mg
Carbohydrate: 21g
Fiber: <1g
Protein: 53g