Maple-Glazed Chicken Breasts


Maple-Glazed Chicken Breasts
Print Recipe
Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.
Servings
2 People
Cook Time Passive Time
10 Min 2 Hours
Servings
2 People
Cook Time Passive Time
10 Min 2 Hours
Maple-Glazed Chicken Breasts
Print Recipe
Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.
Servings
2 People
Cook Time Passive Time
10 Min 2 Hours
Servings
2 People
Cook Time Passive Time
10 Min 2 Hours
Instructions
  1. Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once. Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 3 to 5 minutes per side. Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
Recipe Notes

Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry—they are the perfect size.

Nutrition

Per serving: 186 calories; 1 g fat (0 g sat, 0 g mono); 66 mg cholesterol; 15 g carbohydrates; 27 g protein; 0 g fiber; 343 mg sodium; 361 mg potassium.

Nutrition Bonus: Selenium (30% daily value).

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 4 very lean meat

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