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The Biggest Loser Season 8 recipes: Rosemary Skewered Chicken with Orange Glaze recipe

Posted Dec 09 2009 3:20pm

This is another dish from The Biggest Loser than can be dressed up for the holiday season and that you can serve to your guests. I bet you most people will be so taken aback by the explosion of flavours, they won’t have time to realize this recipe is a healthy chicken recipe!

Rosemary is one of my favourite herbs. I just love it with both chicken and lamb. It has a distinctive flavour and aroma that really infuses your food with so much perfume.

When you use herbs to cook, you don’t need to use those sauces that are loaded with hidden sugar.

This recipe is brilliant because you have the combination of honey, oranges, garlic, ginger Dijon and rosemary that really add so much flavour to your chicken breast.

I personally think you can cut the chicken breast into small cubes and put them on little toothpicks and serve them with the dipping sauce and I think your guests will be pleasantly surprised and they’ll be begging you to share this healthy chicken recipe!

I’m going to go out on a limb here and declare that fresh rosemary is extremely easy to find in most grocery stores in North America. That said, if you live in a city where you cannot find fresh rosemary, you might want to try to get dried rosemary instead. It’s still flavourful, but I don’t think it adds as much aroma to the dish.

The Biggest Loser Season 8 recipes: Rosemary Skewered Chicken with Orange Glaze recipe


Juice of 3 oranges

1 tablespoon Dijon mustard

1 tablespoon honey

2 garlic cloves, finely chopped

1 tablespoon finely chopped peeled fresh ginger

4 boneless skinless chicken breasts, cut into 1 inch cubes

6 large sprigs of rosemary about 10 to 12 inches long, with half the leaves removed


1. Preheat a grill or grill pan on medium high heat.

2. Place the orange juice into a small saucepan and cook over medium heat until the orange juice has the consistency of a very thin syrup.

3. Add the Dijon, honey, garlic, and ginger and continue cooking over medium heat for 2 to 3 minutes.

4. Remove from heat to allow flavours to meld and reserve.

5. Evenly divide the cubed chicken among the rosemary sprigs and skewer the chicken onto the exposed part of the rosemary sprigs.

6. Lightly brush the grill with oil and grill chicken for 1 to 2 minutes on each side or until the internal temperature of the chicken reaches 165 F (73.89 Celsius) on an instant read thermometer.

7. Remove skewers from the grill to a serving plate, drizzle with the orange sauce and serve immediately.

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