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Orange Rosemary Chicken
This easy-to-prepare, single-serving recipe is an ideal choice for anyone seeking a delicious, high-protein meal that's both nutritious and satisfying. Whether you're dining alone or looking to impress, this dish is sure to delight your taste buds with its harmonious blend of natural flavors.
More Serving Suggestions
Accompaniments: Pair with a light salad, steamed vegetables, or a serving of quinoa for a well-rounded meal.
Wine Pairing: Complement the citrusy notes of the dish with a glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
For a Heartier Meal: Serve alongside a portion of brown rice or roasted sweet potatoes.
Garnish: Enhance the presentation with a garnish of fresh orange slices and additional rosemary sprigs.
1 boneless, skinless chicken breast
1 orange (1/2 zested and juiced, the other half sliced for garnish)
1 tablespoon olive oil
1 clove garlic, minced
1/2 tablespoon fresh rosemary, chopped (or 1/2 teaspoon dried)
Salt and pepper to taste
1/4 cup chicken broth (low sodium)
Optional: 1/2 tablespoon honey (omit for low carb)
Marinate the Chicken:
In a bowl, combine the juice and zest of half an orange, olive oil, garlic, rosemary, salt, and pepper.
Add the chicken breast and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Cook the Chicken:
Heat a skillet over medium heat.
Remove the chicken from the marinade (keep the marinade) and cook for about 5-7 minutes per side, or until golden brown and cooked through.
Prepare the Sauce:
In the same skillet, add the reserved marinade and chicken broth.
Bring to a simmer and cook until the sauce is reduced by half. Add the honey now if using.
Return the chicken to the skillet, spooning the sauce over the top, and cook for an additional 2-3 minutes.
Serve the chicken with the reduced orange rosemary sauce.
Garnish with fresh rosemary sprigs and orange slices.
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98% would recommend