Grilled Chicken Breasts With Orange Honey Sauce

This chicken sounds light and fruity - and it is. The Sauce is almost invisible. It's pale in color, and its subtle flavors are simply delicious. Although the word orange will make people apprehensive, the amount is small and, when cooked, is usually much less of a problem for GERD sufferers. Even without the orange, this chicken is extremely tasty.

  • 8 boneless and skinless chicken breast halves
  • 2 tablespoons vegetable oil
  • Kosher salt to taste
  • Sweet or mild paprika, to taste
  • Fresh minced parsley, garnish

  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup honey
  • 1 tablespoon grated orange peel
  • 1 cup fat-free chicken broth
  • 1/4 cup orange juice or apple cider
  • 1 tablespoon fresh tarragon, or 1 teaspoon dried
  • 1 teaspoon ground cumin
  • 1 1/2 cups 1/2-inch diced zucchini

  1. Heat grill to medium high
  2. Pound the chicken breasts with a meat mallet until about the same thickness throughout
  3. Brush chicken with vegetable oil and season it with salt and paprika to taste. Set aside
  4. Make the sauce: Heat olive oil in a large nonstick skillet over medium-high heat
  5. Add the garlic, if using, and saute until softened, about 3 minutes
  6. Stir in honey, peel, broth, juice, tarragon, and cumin. Bring to a boil, reduce heat slightly and cook, stirring frequently, until the sauce is reduced and thickened to a syrup consistency
  7. Stir in zucchini and keep warm until ready to serve
  8. Meanwhile, grill chicken breasts until cooked through, about 4 - 5 minutes on each side
  9. Arrange the breasts on a platter and pour the sauce over. Sprinkle fresh-chopped parsley over and serve