Maple Glazed Chicken Breast
- 2 tablespoons pure maple syrup
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- ¼ teaspoon freshly ground pepper
- 2 boneless, skinless chicken breasts, (about 8 ounces), trimmed and tenders removed (see Tip)
Chicken Breast Boneless, Skinless
- Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
- Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 3 to 5 minutes per side.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
- Tip: Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry—they are the perfect size.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.