Thanksgiving Chicken with Maple Glaze
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 339.7
- Total Fat: 8.9 g
- Cholesterol: 65.7 mg
- Sodium: 95.5 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 5.1 g
- Protein: 30.2 g
View full nutritional breakdown of Thanksgiving Chicken with Maple Glaze calories by ingredient
Introduction
Taste like thanksgiving with out the nap afterward Taste like thanksgiving with out the nap afterwardNumber of Servings: 2
Ingredients
-
8oz chicken breast
1/4 cup chopped onion
1 cup sweet potatoes (1 medium)
1 cup brussel sprouts quartered
1T chopped walnuts
1T dried cranberries
1T maple syrup
1/4 t fresh sage
1/4 t fresh rosemary
1/4 t ground ginger
Directions
Makes 2 servings
1 serving = 350 calories
1) Peel one medium sweet potato. and cut into a quarter inch dice. Place in a pot and cover with cold water. Cook on medium high until fork tender, then drain and cool. (Note: if you start with hot water the outside will be flaky while the inside is still hard, this goes for cooking all root vegetables.)
2) While waiting for potatoes to cool, place half the olive oil in a hot saute pan. Wait for oil to start to smoke, then add the chicken. Season with salt and pepper. (Note: hot oil prevents the chicken breast form sticking so wait for the pan to get hot. The presentation will look awesome and it will save you from having to scrub another pan.) Cook the chicken breast in the pan to 160 degrees Fahrenheit. It will continue to reach 165 degrees after being removed from the heat but will retain its moisture.
3) In a separate pan use remaining oil to cook onions on low heat until they are translucent. (Note: this is called "sweating," done by overcrowding a pan or cooking over low heat.) Once onions are clear, add brussel sprouts, sweet potatoes, cranberries and walnuts. Season with salt and pepper. Cook until hot throughout.
4) In a small bowl combine ginger, sage, rosemary and maple syrup. Once chicken breast is cooked use this to glaze the top.
5) Slice chicken and serve over sweet potato-cranberry hash. Serve immediately to enjoy this healthy Thanksgiving dish!
Number of Servings: 2
Recipe submitted by SparkPeople user CGLASSLEY.
1 serving = 350 calories
1) Peel one medium sweet potato. and cut into a quarter inch dice. Place in a pot and cover with cold water. Cook on medium high until fork tender, then drain and cool. (Note: if you start with hot water the outside will be flaky while the inside is still hard, this goes for cooking all root vegetables.)
2) While waiting for potatoes to cool, place half the olive oil in a hot saute pan. Wait for oil to start to smoke, then add the chicken. Season with salt and pepper. (Note: hot oil prevents the chicken breast form sticking so wait for the pan to get hot. The presentation will look awesome and it will save you from having to scrub another pan.) Cook the chicken breast in the pan to 160 degrees Fahrenheit. It will continue to reach 165 degrees after being removed from the heat but will retain its moisture.
3) In a separate pan use remaining oil to cook onions on low heat until they are translucent. (Note: this is called "sweating," done by overcrowding a pan or cooking over low heat.) Once onions are clear, add brussel sprouts, sweet potatoes, cranberries and walnuts. Season with salt and pepper. Cook until hot throughout.
4) In a small bowl combine ginger, sage, rosemary and maple syrup. Once chicken breast is cooked use this to glaze the top.
5) Slice chicken and serve over sweet potato-cranberry hash. Serve immediately to enjoy this healthy Thanksgiving dish!
Number of Servings: 2
Recipe submitted by SparkPeople user CGLASSLEY.
