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Orange Rosemary Chicken

average rating is 3 out of 5, based on 150 votes

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.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

orange rosemary chicken gluten-free recipes high-protein meals low-carb dinners easy cooking healthy single servings quick meal ideas citrus-flavored chicken rosemary recipes nutritious meals fitness cuisine solo dining gourmet at home simple ingredients weight loss friendly meals fresh and light dishes

Ingredients

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)

Directions

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:
- Serve the chicken with the reduced orange rosemary sauce.
- Garnish with fresh rosemary sprigs and orange slices.