This recipe for Orange Glazed Chicken is a fantastic weeknight dinner recipe that’s packed with tangy, sweet and spicy flavor that really revs up your taste buds. The kids devoured this one too, so that’s a nice bonus! Serve with a side of cauliflower rice mixed with roasted broccoli. Enjoy!
6 tablespoons fruit-only orange marmalade
3 tablespoons pickled sweet cherry peppers, minced
3 tablespoons pickled sweet cherry pepper juice
1 tablespoon coconut aminos
1 tablespoon apple cider vinegar
2 teaspoons garlic chili sauce
2 teaspoons Garlic, minced
2 teaspoons fresh ginger, grated
1 teaspoon toasted sesame oil
4 skinless, boneless, chicken breasts
sea salt and black pepper
2 tablespoons coconut oil
Combine all of the Orange Glaze ingredients in a small bowl. Mix well.
Rinse the chicken breasts and pat dry. Generously season with sea salt and black pepper.
Place the coconut oil in a large skillet over high heat. Add the chicken breasts and cook until golden, about 4 minutes per side. Pour the Orange Glaze over the chicken breasts and reduce the heat to medium-low and simmer, covered for about 10 minutes, stirring the sauce and occasionally flipping the chicken, until fully cooked. (An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees) Serve with the Orange Glaze and a side of cauliflower rice. Enjoy!