This Just 5 Challenge finalist recipe is the creation of Kristina K. of Davenport, IA. A simple marinade of honey, soy sauce, lemon, and oil imparts a tangy, sweetness to tender chunks of sauteed chicken.
- 1/3 cup honey
- 1/4 cup soy sauce
- 1 large lemon, juiced
- 2 (about 12 ounces) Just Bare Skinless Chicken Breasts
- 2 teaspoons vegetable oil
- Freshly ground pepper to taste
- 1/4 cup sliced almonds, toasted
|Amount Per Serving|
|Calories 460||Calories from Fat 23|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||10%|
|Trans Fat 0g||10%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||7%|
|Total Sugars 48g|
|Calcium 6%||Iron 14%|
|Vitamin C 10%||Vitamin A 1%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
- Mix honey, soy, and 1 tablespoon lemon juice in medium bowl or resealable plastic bag. Place chicken in marinade; refrigerate for at least 2 hours.
- Heat oil in medium nonstick skillet over medium heat. Remove chicken from marinade (reserve); place in skillet. Cook 15 to 20 minutes, turning once, until a dark glossy brown and no longer pink in center. Cook to internal temp of 165°F.
- Remove chicken from skillet; keep warm. Pour reserved marinade into skillet; bring to a boil, stirring constantly. Cook and stir until glaze is a syrupy consistency.
- Serve chicken with a drizzle of glaze, a grind of pepper, and the remaining lemon juice, if desired. Sprinkle with almonds.
Just Bare® Hand-Trimmed Boneless Skinless Chicken Thighs may be substituted for Just Bare® Hand-Trimmed Boneless Skinless Chicken Breasts.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.
If you find the saltiness of regular soy sauce too strong once the glaze cooks down, try substituting lower sodium soy.
Toasting nuts boosts and deepens their flavor. Tossing them in a dry skillet over medium heat until golden brown is the fastest way, but keep an eye on them as they can burn easily.