2 (8-ounce) boneless, skinless chicken breasts, lightly pounded
\nCoarse salt and cracked black pepper
\n2 tsp. olive oil
\n4 garlic cloves thinly sliced
\n1\/2 cup orange juice
\n1 tsp. fresh thyme leaves<\/p>\n
Season chicken on both sides with salt and pepper. Heat olive oil in a 10-inch non-stick pan over medium high. Add the garlic and cook until the garlic begins to turn golden, about 1 minute. Do not let the garlic burn, keep moving it around. Place the chicken on top of the garlic and cook until golden brown, about 2 minutes. Turn the chicken over and add the orange juice and thyme. Cook until the chicken is cooked through and the orange juice is slightly reduced, about 2 to 3 more minutes. Remove the chicken from the pan and place on a cutting board. Reduce the orange juice more at this time, if necessary. Slice chicken into thin strips. Pour sauce over chicken. Serve immediately.<\/p>\n
Yield: 4 servings
\nCalories: 163
\nFat: 3.8g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 (8-ounce) boneless, skinless chicken breasts, lightly pounded Coarse salt and cracked black pepper 2 tsp. olive oil 4 garlic cloves thinly sliced 1\/2 cup orange juice 1 tsp. fresh thyme leaves Season chicken on both sides with salt and pepper. Heat olive oil in a 10-inch non-stick pan over medium high. Add the garlic and cook until the garlic begins to turn golden, about 1 minute. Do not let the garlic burn, keep moving it around. Place the chicken…<\/p>\n