Low Sodium Orange Glazed Chicken
Juicy orange-glazed chicken with a hint of citrus and savory herbs, perfect for a flavorful, low-sodium meal suitable for family dinners or special occasions.
Ingredients
Instructions
- Sprinkle the cut-up chicken with seasoning salt and pepper.
- In a skillet over medium heat, melt the margarine and sauté the chicken until golden.
- Add oregano, grated orange peel, orange juice, dark corn syrup, and water to the skillet.
- Cover and simmer for about 45 minutes or until the chicken is tender, basting several times.
- Garnish with parsley sprigs before serving.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in the orange juice and seasonings for a few hours before cooking. If you prefer a sweeter glaze, you can substitute honey for dark corn syrup. Additionally, using a cast-iron skillet will enhance the browning of the chicken. Always taste and adjust the seasoning, especially if using different brands of saltless seasoning salt.
Serving Suggestions
This Low Sodium Orange Glazed Chicken pairs beautifully with steamed vegetables or a side of rice to soak up the delicious sauce. Consider serving it alongside a fresh salad or a slice of Tomato Garlic Bread for a balanced meal. For a complete dinner, you might also serve it with American recipes like mashed potatoes or cornbread.
Storage & Reheating
Store any leftover glazed chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes until heated through, ensuring the glaze remains moist. You can also microwave it, covering it with a damp paper towel to prevent drying.
Nutrition & Diet Analysis (per serving)
Each serving of Low Sodium Orange Glazed Chicken contains roughly 960 calories, with 31g protein, 249g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (529% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). It also contributes 148g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of a whole chicken?
Yes, you can absolutely use chicken breasts for this recipe. Just adjust the cooking time accordingly, as chicken breasts cook faster than whole cut-up chickens. Aim for about 25-30 minutes of simmering until they reach an internal temperature of 165°F.
Is there a vegan alternative for this recipe?
To make a vegan version, you can substitute the chicken with tofu or tempeh. Marinate it in the same orange juice and seasoning mixture, then sauté until golden. Use olive oil instead of margarine, and adjust the cooking time to ensure the tofu or tempeh is heated through.
What can I do if I want a thicker glaze?
If you prefer a thicker glaze, you can simmer the sauce uncovered for the last 10-15 minutes of cooking to reduce it further. Alternatively, mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce to thicken it quickly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).