6 skinless chicken breast fillets
3 cloves garlic, crushed
4 Tbsp orange marmalade
Zest and juice of 1 orange
1 Tbsp (20g) unsalted butter
300ml chicken stock
Watercress, orange slices, olives, thinly sliced red onion and low-fat feta, to serve
1. Preheat the oven to 180°C.
2. Season chicken breasts with salt and pepper. Place garlic, marmalade, orange zest and butter in a bowl and beat with a fork to combine.
3. Place chicken in a roasting pan, spread orange mixture over the chicken and cover pan with foil. Place in oven and bake for 10 minutes, then remove foil and bake for a further 10-15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside.
4. Add juice and stock to roasting pan and stir over low heat until well reduced and sticky, then pour over chicken. Serve with a salad of watercress, fresh orange slices, olives, red onion and low-fat feta.