Juice from 1 Orange

2/3 Cup free range organic Chicken or Vegetable Stock

2/3 Cup Pure Maple Syrup

Dried (or Fresh) Rosemary

1/4 Teaspoon Sea Salt & Freshly Ground Black Pepper

Splash of Extra Virgin Olive Oil

2 Skinless, Boneless free range organic Chicken Breasts

1/2 Cup 0% Fage Greek Yogurt 

1 Butternut Squash, peeled and cubed

Sea Salt & Freshly Ground Black Pepper & Garam Masala



Directions for Chicken: Bring orange juice and stock to boil in a small saucepan.

Reduce heat slightly and continue to cook for 4 minutes, stirring occasionally. Stir in maple syrup and continue on a low boil for another 4 minutes. It should slightly thicken.

Rub chicken with rosemary, salt and pepper. Heat a large skillet with a splash of olive oil over med-high heat. Add chicken and saute for about 5 minutes per side, until lightly browned. Pour orange maple syrup glaze over the chicken in the skillet. The glaze will boil in the skillet.

Reduce heat to med-low and simmer covered for another 7-10 minutes, until chicken in fully cooked. While it is cooking, keep spooning the glaze on top of the chicken periodically.

Directions for Butternut Squash: Preheat oven to 400*F. Place peeled and cubed squash on a baking sheet sprayed with olive oil cooking spray.

Add a splash of olive oil on top of the squash and season with black pepper and sea salt. Bake for 30 minutes, until squash is tender and slightly browned.

Transfer squash to a mixing bowl and add Garam Masala and Fage Yogurt. Mash with a potato masher until mixed well with the consistency of mashed potatoes. Serve with Rosemary Chicken with Orange Maple Syrup Glaze.