Orange Glazed Roast Chicken Breasts with Sweet Potatoes

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Assistant Cook
Apr 22, 2002
Orange-Glazed Roast Chicken Breasts with Sweet Potatoes

Flavorful and home-style, this delicious meal is surprising low in calories!!! ;~D


1/4 cup orange marmalade

2 tablespoons orange juice

1 tablespoon balsamic vinegar

1 teaspoon dried thyme leaves

1/4 teaspoon salt

1/8 teaspoon pepper


4 bone-in skinless chicken breast halves

2 medium dark orange sweet potatoes, peeled, cut into 1-inch cubes (I had to use yams)

1 medium onion, cut in 8 wedges

1 teaspoon olive oil

1/3 cup Craisins

1/4 cup orange juice

Preheat oven to 375 degrees. In small saucepan, combine all basting sauce ingredients; cook over low heat for 3 to 4 minutes or until marmalade is melted, stirring occasionally. Place chicken breast halves in un-greased 9x13 inch baking pan. Brush with half of basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake for 25 minutes. Meanwhile, soak cranberries in 1/4 cup orange juice. Remove pan from oven. Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Return to oven; bake an additional 20 minutes or until chicken is fork-tender and juices run clear, and vegetables are tender. Makes 4 servings.

Nutritional Values: 340 calories, 5 grams fat, 75 mg. cholesterol, 220 mg. sodium, 46 grams carbohydrate

Dietary Exchanges: 2 starch, 1 fruit, 3 very lean meat, 1/2 fat
3 carbohydrate, 3 very lean meat, 1/2 fat

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