Blood Orange Glazed Chicken

Makes 6 servings  (2 thighs per serving)



  • 1 ½ lbs. boneless chicken thighs, skinless 
  • 1 Tbsp. dried herbs de Provence 
  • ½ tsp. salt 
  • ½ tsp. pepper 
  • 2 Tbsp. olive oil 
  • ¾ cup fresh blood orange juice (or regular orange juice) 
  • ½ cup white wine (or low-sodium chicken stock) 
  • 2 tsp. honey 
  • 1 tsp. corn starch 
  • 1 tsp. blood orange zest 
  • 3 small blood oranges, sliced (or regular navel oranges) 


  1. Season chicken thighs with salt, pepper and herbs de Provence. 
  2. Heat olive oil in a large pan over high heat and brown chicken thighs on both sides. Reduce heat, letting chicken thighs continue to cook. 
  3. In a separate pan over medium-high heat, add blood orange juice, white wine and honey. Simmer the mixture until it starts to reduce. 
  4. Remove some of the juices cooking from the chicken and into a small bowl. Add cornstarch and mix well. Pour the cornstarch mixture into the reducing glaze and stir. 
  5. Pour the glaze through a strainer over the chicken. Continue to cook together until chicken thighs are cooked through. Add in orange zest for freshness. 
  6. Remove from heat and divide into 6 individual servings, topping with zest. Enjoy with fresh orange slices on the side. 


Nutritional analysis per serving: 263 calories, 9.6 g fat, 23.4 g protein, 14.7 g carbohydrates, (13.1 g available carbohydrate) 1.6 g fiber, 100 mg sodium 

My Viva Servings: 0 grain, 3 protein, 0 vegetable, 1 fruit, 1 fat, 0 dairy