Orange Balsamic Chicken With Vegetables (WW) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 7 |
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We enjoyed this recipe very much but the original recipe came from WW I love Leftovers cookbook and half is supposed to be used for a second dish (chicken salad), but with my family who are not all weight watchers the salad was not made - they just devored the chicken and veggies. WW points plus is 6. Ingredients:
2 teaspoons olive oil |
2 shallots, minced |
1/2 cup orange juice |
1 teaspoon dried thyme |
2 tablespoons balsamic vinegar |
1 tablespoon honey |
2 fennel bulbs, trimmed, halved and cut into 1 1/2 inch slices |
2 carrots, sliced |
3/4 cup chicken broth |
2 teaspoons orange zest, grated |
1/2 teaspoon salt |
1/2 teaspoon pepper |
7 chicken breasts, boneless and skinless |
Directions:
1. Preheat oven to 350 degrees F. Line large rimmed baking pan with foil.
2. In a large skillet over medium high heat heat the oil and then add shallots and cook for 3-5 minutes, stirring often. Stir in orange juice and thyme and bring to a boil, cook until it is reduced by half (2-5 minutes). Add vinegar and honey and cook another minute. Remove from heat and transfer to a bowl.
3. Wipe out skillet and spray with Pam and set over medium high heat. Add fennel and cook, stirring for 5 minutes or until lightly browned. Stir in carrots and chicken broth, reduce heat, cover and cook until vegetables are tender (10-15 minutes). Remove from heat and stir in orange zest and 1/4 teaspoon salt.
4. Meanwhile place chicken in pan and sprinkle with pepper and remaining salt. Brush with sauce/glaze. Bake until chicken is done (15-20 minutes).
5. Serve chicken with vegables.
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