Makes 6 servings  (2 thighs per serving)

Ingredients

• 1½ lb. boneless skinless chicken thighs 
• ½ tsp salt 
• ½ tsp pepper 
• 1 tbsp dried herbes de Provence 
• 2 tbsp olive oil 
• ¾ cup fresh blood orange juice (or regular orange juice) 
• ½ cup white wine (or low-sodium chicken broth) 
• 2 tsp honey 
• 1 tsp cornstarch 
• 1 tsp blood orange zest 
• 3 small blood oranges, sliced (or navel oranges) 

Preparation

1. Season chicken thighs with salt, pepper and herbes de Provence. 
2. Heat olive oil in a large pan over high heat and cook chicken thighs until browned on both sides, about 3 – 4 minutes per side. Reduce heat to medium. Continue cooking chicken.  
3. Add blood orange juice, white wine and honey to a small sauce pot. Cook over medium-low heat until mixture has reduced and thickened slightly, about 8 minutes.
4. Remove some of the juices cooking from the chicken and into a small bowl. Add cornstarch and mix well. Pour the cornstarch mixture into the reducing glaze and stir. 
5. Pour the glaze through a strainer over the chicken and add ½ tsp orange zest. Continue to cook until chicken thighs are cooked through.
6. Remove from heat and top with remaining ½ tsp orange zest. Serve with fresh orange slices on the side. Enjoy!

 

Nutritional analysis per serving: 263 calories, 10 g fat, 23 g protein, 15 g carbohydrates, (13 g available carbohydrate) 2 g fiber, 100 mg sodium 

My Viva Servings: 3 proteins, 1 fruit, 1 fat

Print Recipe