Many of us are trying to eat healthier and low-carb, but low-carb doesn’t have to mean low-flavor. Check out my interpretation of a classic grilled chicken breast and sides.
Serves 2
Glaze
1 Tbsp butter
¼ cup orange marmalade
¼ cup pure maple syrup
1 Tbsp Dijon mustard
¼ tsp Old Bay Seasoning
4 Tbsp bourbon (reserved)
2 boneless, skinless chicken breasts, about 1/3 pound each
Heat a cast iron grill pan on stove on medium – medium-high heat. Spray with non-stick vegetable spray. Heat oven to 300 degrees.
Season chicken breasts on both sides with salt and pepper. Place chicken breasts top side down onto hot grill pan. When seared with grill marks, rotate chicken breasts 45 degrees.
When cross-hatched grill marks are well present, remove pan from heat. Flip chicken breasts with tongs. Slowly pour 2 Tbsp of bourbon on top of chicken breasts and place chicken on grill pan on middle-rack in pre-heated oven. Cook for 15 minutes.
Meanwhile, bring remaining glaze ingredients (less remaining 2 Tbsp of bourbon) to boil in a shallow pan. Turn down heat to medium low and continue heating until glaze begins to thicken. Add remaining bourbon and continue to reduce glaze.
Brush half of the glaze on chicken breasts at the end of the 15-minute time period. Continue baking chicken breasts until internal temperature reaches 160 degrees.
Remove from oven. Brush with remaining glaze and allow to rest 3 minutes. Serve.
I served mine with low-carb quinoa cooked with low-sodium chicken broth and glazed carrots.
