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Honey Glazed Chicken

Printer Version
Flexitarian – 1½ Carb Choices
© Copyright 1997-2011

A quick and easy recipe.

Serves 4
Nutritional Information
Sodium Per Recipe: 318.8mg
Sodium Per Serving: 79.7mg

Per Serving:
Calories: 220.6
Protein: 27.8 g
Carbohydrate: 23.4 g
Dietary Fiber: .851 g
Total Sugars: 16.8 g
Total Fat: 1.772 g
Saturated Fat: .444 g
Monounsaturated Fat: .442 g
Polyunsaturated Fat: .399 g
Cholesterol: 68.4 mg
Calcium: 35.9 mg
Iron: 1.606 mg
Potassium: 423.7 mg
Sodium: 79.7 mg
Vitamin K: .047 mcg
Folate: 21.1 mcg

  • 4 chicken half breasts, boned, skinned¹ (306.8mg)
  • 1 teaspoon powdered coriander (.6mg)
  • 1 teaspoon thyme (.766mg)
  • 1 teaspoon ground cloves (5.099mg)
  • 6 tablespoons honey (3.36mg)
  • 3/4 cup freshly squeezed orange juice (1.8mg)
  • 4 tablespoons freshly grated orange rind (.2mg)
  • pepper to taste (trace)

    Combine thyme, coriander and cloves together in a small dish so that you can "pinch" it later.

    Rinse chicken and pat dry with paper towels. Season lightly with pepper.

    Place chicken meat side down in a 9" x 9" baking dish. Pour orange juice into dish. Swath chicken with half of the honey and sprinkle half of the mixed batch of spices on meat. Bake in a preheated hot 375oF oven for about 20 minutes. Turn chicken over, meat side up. Brush or squeeze rest of honey on meat along with the rest of the spice mix and continue baking for 20 to 25 minutes at 325° F. Remove chicken and arrange on plate. Season as desired!with pepper. Pour sauce over each chicken half breast.

    Sprinkle with grated orange rind. Serve hot with asparagus and Dastardly Potatoes.

    ¹ About 5 ounces each. Add or subtract 18 mg sodium for each ounce over or under.

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