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| Sweet & Spicy Lemon Chicken with brown rice and salad |
3 Tbsp Honey
2 Tbsp soy sauce, light
4 tsp Lemon peel/zest
6 Tbsp Lemon juice
1 Tbsp garlic, minced
1 tsp dill weed, dried
1/4 tsp cayenne pepper
20 oz boneless, skinless chicken breast (Four 5 oz breasts)
Mix honey, soy sauce, lemon zest, lemon juice, garlic, and spices in a large bowl. Add chicken pieces; stir to coat. Cover and refrigerate for 2 hours, stirring occasionally.
Preheat oven to 400°F
Remove the chicken from the marinade (reserve marinade) and place in a shallow baking dish. Bake for 25 minutes.
Meanwhile, place the marinade in a small saucepan over medium-high heat and boil until reduced by about half and thickened to a glaze, 8 to 10 minutes.
Brush chicken with glaze and continue to bake for 10-20 minutes more or until an instant-read thermometer inserted into the center of the meat registers 165°F.
Serving Size: 1 breast (approximately 3.5-4 oz. cooked)
Per serving
Calories - 169.1
Carbohydrates - 10g
Sugars - 8.5g
Fiber - 0.2g
Fat - 0.8g
Saturated Fat - 0g
Cholesterol - 77mg
Protein - 33.1g
Sodium - 765.2mg
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