Cranberry Orange Chicken

Transform your weeknight meals with this savory and tangy Cranberry Orange Chicken, perfect for healthful eating without sacrificing flavor.

Scale

4 boneless, skinless chicken breasts

1 cup fresh or frozen cranberries

1 large orange (juice and zest)

1/4 cup honey

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

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Season the chicken breasts with salt, pepper, and garlic powder.
In a large skillet, heat olive oil over medium-high heat and sear the chicken for 3-4 minutes on each side until golden brown.
Combine cranberries, orange juice, zest, and honey in a bowl.
Pour the cranberry-orange mixture over the chicken, reduce heat to medium-low, and cover the skillet.
Let the chicken simmer for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Serve the chicken warm with sauce draped over the top, garnished with fresh herbs.

For a lower-glycemic index, consider using agave nectar instead of honey. Store leftovers in an airtight container for up to 3 days in the fridge.