Honey-Balsamic Glazed Chicken (or Salmon)

Honey-Balsamic Glazed Chicken (or Salmon)
adapted from The America's Test Kitchen Healthy Family Cookbook

4 (6 ounce) boneless skinless chicken breasts (or salmon filets)
salt and pepper
olive oil cooking spray
1/4 cup fresh-squeezed orange juice
1 tsp. orange zest
3 Tb. balsamic vinegar
2 Tb. honey
1 Tb. white vinegar
1/4 tsp. red pepper flakes
1/8 tsp. dried rosemary (or 1/2 tsp. fresh, removed from stem, minced)

1. Dry chicken (or salmon) completely with paper towels and salt and pepper to taste. Heat skillet over medium heat. Spray with cooking spray, then add chicken (or salmon). Cook for 4-6 minutes per side, or until browned and cooked through (chicken should be no longer pink, fish should easily flake apart when poked). Remove from pan and cover with foil to keep warm.
2. Wipe out skillet with paper towels. Stir remaining ingredients together and pour into skillet. Simmer over medium heat until reduced (it should be slightly thickened and syrupy), 3-5 minutes. Add chicken (or salmon) back to skillet and flip to coat well. Serve over quinoa or rice and drizzle with remaining glaze.