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Chicken Thighs with Orange-Ginger Glaze
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The tender, dark meat of chicken thighs contains more iron than the white meat.
serves 4


8 skinless, boneless chicken thighs (about 1½ pounds)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1⁄8 teaspoon garlic powder
1½ teaspoons olive oil
1 navel orange
3 tablespoons honey
1 teaspoon fresh ginger, grated
3 green onions, chopped

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Chicken Thighs with Orange-Ginger Glaze
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Sprinkle chicken with salt, pepper and garlic powder. Heat oil in a large skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned.
While chicken cooks, grate rind and squeeze juice from orange to measure ¼ cup. Add orange rind, juice, honey and ginger to chicken, scraping to loosen browned bits.
Bring to a boil; reduce heat and simmer, uncovered 7 to 9 minutes or until chicken is done and orange mixture is syrupy. Sprinkle with green onions.

Per serving: 327 calories, 14g fat, 4g sat fat, 17g carbohydrates, 31g protein, 395mg sodium, 1g fiber

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