Orange Zest and Pecan Chicken

So my husband is on a low/no-carb diet for the next few weeks to kick start a workout regiment…which means I am also on a low-carb eating plan. I decided it wouldn’t be very fair for me to sit their eating rice, potatoes, and pasta…plus cutting down on the carbs would do me some good anyway. I’ve had this Rachael Ray recipe in my recipe box for quite a while, but its been forever since I’ve made it. Her recipe calls for the tenders to be served over a bed of lettuce and the sauce is actually a dressing. I’m not a huge fan of entree salads for dinner and I know I’d never be able to serve a salad to my husband, so I use the sauce as more of a marinade for the chicken. This is by far one of my favorite easy dishes to make and tastes a lot more complex than it really is!

Ingredients- Serves 2
-1 tablespoon EVOO
-2 chicken breasts cut into tenders (or you can just buy tenderloins but I had chicken breasts in the freezer)
-1/4 cup maple syrup
-1/4 cup sweet BBQ sauce
-1/3 cup finely crushed pecans
-1 navel orange (you’ll use the zest and the juice)

-Salt & Pepper to taste

1. In a frying pan over medium-high heat, heat the EVOO. Place tenders in pan and season with salt & pepper. Cook tenders 3-4 minutes (or until no longer pink) per side flipping once.
2. In a bowl, mix the maple syrup and BBQ sauce. Zest the orange and stir in the zest. Juice the orange and stir into the mixture.
3. When tenders are finished, remove from pan and clean pan of any oil. Over medium heat, add in the BBQ sauce mixture, add tenders. Simmer 5 minutes. Serve immediately and top with crushed pecans.

Adapted from: Rachael Ray

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