2 cloves garlic, minced

15 mL (1 tbsp) chopped fresh Italian parsley

10 mL (2 tsp) Italian herb seasoning

1 mL (¼ tsp) freshly ground pepper

8 boneless skinless chicken thighs (about 1 ½ lbs/750 g total)

10 mL (2 tsp) canola oil

250 mL (1 cup) 100 % pure Florida Orange Juice

25 mL (2 tbsp) liquid honey

25 mL (2 tbsp) unseasoned rice vinegar

15 mL (1 tbsp) sodium reduced soy sauce

15 mL (1 tbsp) cornstarch

Directions

1.      In bowl, combine garlic, parsley, Italian herb seasoning and pepper. Add chicken thighs and oil and toss well to coat chicken evenly.

2.      Heat large nonstick skillet over medium high heat and brown chicken on both sides and place in ovenproof casserole dish; set aside.

3.      In small bowl, whisk together orange juice, honey, vinegar, soy sauce and cornstarch. Return skillet to medium-high heat and add orange juice mixture and bring to a simmer, stirring. Pour over chicken and place in 200°C (400°F) oven for about 15 minutes or until chicken is no longer pink inside.

Nutritional Information per serving:

Calories: 313

Protein: 33 g

Total fat: 11 g

Saturated fat: 3 g

Cholesterol: 124 mg

Carbohydrate: 17 g

Fibre: 0 g

Sodium: 252 mg

Potassium: 464 mg