Healthy Sweet Tangy Chicken Delight
Elevate your weeknight dinners with this Healthy Sweet Tangy Chicken Delight! This flavorful dish features tender, pan-seared chicken breasts bathed in a luscious glaze made from honey, freshly squeezed orange juice, apple cider vinegar, and low-sodium soy sauce. Infused with the aromatic pairing of garlic and ginger, this recipe strikes the perfect balance of sweet and tangy while remaining light and nutritious. Ready in just 40 minutes, it’s ideal for busy evenings, offering a guilt-free, protein-packed meal that pairs beautifully with steamed vegetables or brown rice. Top it off with a sprinkle of fresh parsley or green onions for an irresistible burst of flavor and color!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons honey
- 0.5 cup orange juice (freshly squeezed recommended)
- 2 tablespoons apple cider vinegar
- 2 tablespoons low-sodium soy sauce
- 2 pieces garlic cloves, minced
- 1 teaspoon grated ginger
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley or green onions, chopped (for garnish)
Instructions
Pat the chicken breasts dry with a paper towel and season both sides with salt and pepper.
In a nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear for 3-4 minutes on each side until they are golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and grated ginger for about 1 minute, or until fragrant.
In a small bowl, whisk together honey, orange juice, apple cider vinegar, and soy sauce. Pour this mixture into the skillet with the garlic and ginger.
Bring the mixture to a gentle simmer, stirring occasionally. Return the chicken breasts to the skillet, ensuring they are coated with the sauce. Cover and cook for 15 minutes over medium-low heat, flipping the chicken halfway through.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir this mixture into the skillet and cook for an additional 3-5 minutes, or until the sauce has thickened to your desired consistency.
Once the chicken is fully cooked (internal temperature reaches 165°F/74°C), remove from heat.
Transfer the chicken to a serving plate, spoon the sweet and tangy sauce over the top, and garnish with fresh parsley or green onions.
Serve warm with a side of steamed vegetables or brown rice for a complete meal.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 61.8 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2137 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
