6 skinless chicken breast fillets (all fat removed)
3 cloves garlic crushed
4 tbspn Orange marmalade
zest and juice of 1 orange
1 tbspn MCT Oil
300ml chicken stock
Preheat the oven to 180c. Season chicken breasts with salt and pepper. Place garlic,
marmalade, orange zest and MCT Oil in a bowl and beat with a fork to combine.
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. 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.