Pan-seared orange balsamic glazed chicken breast

Butterfly the boneless breast while heating coconut oil in a heavy pan at a fairly high temp. Sprinkle breasts with onion and garlic powder, salt and crushed rosemary. Sear each side of chicken (don't mess with the breast until it's good and brown on each side) then lower heat to medium and finish cooking (a few minutes more per side). Mix 1/4 c of orange juice with and 1/8 c of balsamic vinegar. Place a small pat of butter on each breast and as it begins to melt, pour the oj vinegar mix on to each breast, then into the pan. Increase heat to medium high and let the liquid cook down to a syrup, flipping the breasts a few times while it does.
YUM!!
Serve with buttered peas and a sweet potato

Sweet Potato with a twist

I used a Sweet Potato... not a Yam, but the yellow tuber... cooked it up and added ground Walnuts and Cinnamon Applesauce instead of butter. OMG!!! Nutritious. Healthy. Delicious.

Now I'm thinking Yam with Pecans, plain Applesauce and a hint of real Maple syrup.

InJoy it.