Looking for a low carb paleo chicken recipe with an Asian twist? This pear ginger glaze is delicious and gives a hint of natural sweetness without any added sugars. This post is sponsored by Rigoni Di Asiago.
Sugar is everywhere. If you’ve decided to go sugar-free, you know exactly what I am talking about. You suddenly start reading the labels of your favourite grocery store items and you are aghast. That sneaky little substance is pervasive. It hides in the most unlikely places, things you think of as savoury and unsweetened. Soups, crackers, sauces – because sugar is such a good preservative, those cans and jars almost always contain at least a little sugar. It’s incredibly frustrating to discover just how much hidden sugar you’ve been consuming unwittingly. Frustrating and a little bit scary.
I’m always on the lookout for products that don’t contain any added sugars. I love making most of our foods at home from scratch but life is busy and I can use the occasional can or jar of something to help me along. But the products that don’t contain added sugar are very few and far between. Take fruit preserves, for example. Most fruit is pretty sweet as it is and really needs no additives, but every jar you look at has cane sugar, agave or the dreaded high fructose corn syrup. And I always wonder why on earth you’d want to add all that and ruin the taste of the delicious fruit?
I was recently approached by Rigoni Di Aisago, an Italian-based company that produces organic fruit preserves, hazelnut spread and honey, to try their new pear preserves. At first, I didn’t think this would be a great fit for All Day I Dream About Food, because pears aren’t exactly low carb and surely they contained added sugars. But I looked at their fruit preserve line, FiordiFrutta and was surprised to see no sugars and only a little added fruit juice to sweeten. At 7 g of carbs per tablespoon, it really is one of the lowest carb preserves out there. Of course, it still needs to be used sparingly, but I told them I was willing to try it and work it into a recipe that healthy, low carb dieters might enjoy. I also thought it might be a great treat for my kids and I can always use lower sugar alternatives for them. ***The product is not yet available for purchase but will be out soon! In the meantime, they have many other preserves with a similar low carb content.
You can tell the difference with these preserves almost immediately. They actually taste like the fruit and don’t have that sticky sweet quality of other sugar-added brands. So if you’re looking for an all natural organic fruit spread with no added sugars, I would definitely recommend the FiordiFrutta line. My first inclination was to use it in some sort of baked good, but it was my husband who said it might make a great glaze for chicken. I thought that was pretty smart, so I whipped up an Asian-inspired marinade with some ginger to compliment the pear flavours. It was truly delicious and made for a great low carb and paleo-friendly meal.
Disclosure: This post is sponsored by Rigoni Di Asiago. All recipes, photographs, thoughts, opinions, random tangents and incoherent ramblings are my own.
Ginger Pear Glazed Chicken
- In a medium bowl, whisk together the preserves, apple cider vinegar, coconut aminos or soy sauce and grated ginger until well combined. Pour into a large ziploc bag.
- Pat chicken dry with paper towels, add to bag and seal. Turn bag over a few times to make sure each piece of chicken is coated with marinade. Let marinate in fridge for 1 hour.
- Preheat oven to 375F. Lay chicken in a single layer on broiling pan and sprinkle with salt and pepper. Brush some of the marinade from the bag over chicken.
- Bake 30 to 40 minutes, until skin is golden brown and chicken is cooked through.
Saturated fatty acids: 4.61g
Monounsaturated fatty acids: 6.43g
Polyunsaturated fatty acids: 3.78g
Total fat: 14.82g
Calories from fat: 133
Carbohydrate, by difference: 5.02g
Total dietary fiber: --