Rosemary Maple Glazed Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 1 hour 15 minutes

Ingredients

1/4 cup maple syrup

1 tablespoon apple cider vinegar

2 tablespoons coconut aminos (or low sodium soy sauce)

1 tablespoon Dijon mustard

2 tablespoons olive oil

2 tablespoons chopped fresh rosemary

1 teaspoon onion powder

1 teaspoon garlic powder

Kosher salt and pepper (to taste)

4 boneless skinless chicken breasts

Directions

In a small jar, add the maple syrup, vinegar, coconut aminos, mustard, oil, fresh rosemary, and seasonings. Shake until emulsified.

Add the chicken to a shallow plate and pour over about 2/3 of the marinade. Reserve the 1/3 in the jar to use later on. Move around in the dish to coat it and allow it to marinate, for 1 hour to overnight, in the fridge.

Preheat an outdoor grill or a grill pan over medium-high heat. Drain the chicken from the marinade and allow it to reach room temp.

Grill for 10-12 minutes, or until the internal temperature of each chicken reaches 165ºF.

Over the last couple of minutes, baste the chicken with the remaining 1/3 of marinade from the jar.

Nutrition

• Calories: 261 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.01 g
• Cholesterol: 72 mg
• Sodium: 926 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 0.4 g
• Total Sugars: 12 g
• Protein: 24 g