Chicken with Orange Glaze

Source: Plan to Eat by Betty Crocker Cooking Basics (adapted)

Course: GAPS/Paleo/SCD-Main (Chicken)

Serves: 6


  • 2 pounds organic chicken breasts
  • 4 Tbs coconut oil or other cooking fat
  • 2 tsp arrowroot powder or other starch thickener
  • 1 tsp dry mustard powder
  • 1 cup orange juice
  • 1/2 cup orange marmalade fruit juice sweetened
  • 1/4 cup coconut aminos or tamari


  1. Heat the coconut oil in a skillet over medium heat. Cook chicken on both sides until no longer pink in the middle. (Alternately, you can cook the chicken, covered with foil, in a 350 degree oven until done through, then brown in a skillet or grill pan.)
  2. While the chicken is cooking, mix the arrowroot and mustard in a small bowl. Stir in the orange juice, marmalade and coconut aminos, mixing well. Pour the orange mixture into a small saucepan and heat gently until boiling. Continue to boil about 1 minute, stirring constantly, until the sauce is thickened. Pour the glaze over the chicken to serve.

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