Orange Glazed Chicken Breast
By Giant Eagle
Prep Time: 5 min.
Cook Time: 10 min.
Preheat oven to 425°F. Trim the asparagus and place in a large bowl. Toss with 2 teaspoons of olive oil and 1 teaspoon of salt.
Season each chicken breasts with ½ tsp. salt and a pinch of ground black pepper. Place the flour in a shallow dish. Dredge the chicken breasts in the flour and shake off excess.
Heat a large sauté pan over medium-high heat. Once hot, add 1 tablespoon of olive oil and gently place the chicken breasts in the pan. Continue to cook over medium-high heat until light brown on one side.
Turn the chicken breasts over and scatter the asparagus around in the pan. Place in the oven and roast until the chicken is cooked through to an internal temperature of 165°F, about 10 minutes. Remove chicken and asparagus from the pan and set aside.
Drain fat from the pan and add in ¼ cup water and the orange juice concentrate. Return to medium-high heat and bring to a boil, continue to cook until the sauce starts to thicken, reduce the heat to low. Add butter, orange segments, and juice from the lime. Swirl the pan to incorporate the butter. Season with salt and chili flakes to taste.
Place the chicken and asparagus on plates and top with the sauce.
Approximate Nutritional Information (Per serving):
Calories 290, Fat 11g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 80mg, Sodium 1510mg, Total Carbohydrate 20g, Fiber 3g, Sugars 12g, Protein 30g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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