Orange Maple Chicken

Today was another one of those days (seems like it always is!). Got home from work and asked the question, "What's for dinner?" No one answered, so I was kinda on my own. I scrolled through the now 140 recipes on my ChefTap app and came up with squat. Part of the problem is that the only vegetables in the house were canned green beans, bell peppers and onions.

My son is on a weight loss mission with me. He's exercising regularly and using My Fitness Pal to track all of his foods. Preparing healthy, low-calorie, high protein meals is particularly important to me when he is at home. I make it a priority all of the time, but in an effort to support his mission of health, I'm particularly cognisant of it with him.

I hit up one of my favorite websites, Busy But Healthy, and started looking at Kristine's new posts. The thing I like most about her site is that she does gluten free recipes, and she doesn't mess around with all of those obscure ingredients often found in gluten free baking. She had just posted a new recipe (this one almost exactly) so I decided I'd give it a whirl. It looked simple (which was what I needed after a massive anxiety attack earlier in the day) and I had all of the ingredients. I modified it just a little.

When I surveyed the family to see how they liked it, the boys messed with me. "It's orange." Astute observation, boys. Well done. Overall got good reviews. The chicken came out a little dry, which disappointed me, but it had a good flavor!

**UPDATE**
I made this again with one slight adjustment: I lowered the oven temperature to 350 instead of 400. Perfect! The chicken came out juicy, delicious and not dry at all. I changed the temperature in the instructions. If you already have the recipe somewhere at 400 degrees, make a note of the change. :)

Ingredients:
4 chicken breasts, trimmed
2 oranges
1/2 cup maple syrup
1/2 tsp nutmeg
1/2 tsp ginger
1 onion

Directions:
Grate the zest from one of the oranges and juice both. Put in a large bowl and stir in maple syrup, nutmeg and ginger.

Use a fork to poke holes in the chicken breasts (this will allow the marinade to penetrate the meat deeper). Submerge the breasts in the marinade, cover, and refrigerate at least half an hour.

Preheat oven to 350 degrees. While chicken is marinating, slice onions very thin. I used my mandolin to get them even, but a knife will work just fine. Grease a 13x9 pan with cooking spray and arrange onions in a thin layer across the bottom.

Lay chicken on top of onions. Pour remaining marinade on top. Bake for fifteen minutes, flip over, and bake fifteen more or until chicken is no longer pink. Serve with a little "juice" on top.