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Honey of a Chicken Dinner
Get saucy for dinner with these sticky, sweet and zesty chicken thighs. If you prefer breast meat, just adjust your cooking time by adding about a minute more per side.
Serves 4, 2 thighs and about 4 teaspoons of sauce each.
Total Fat 12.1 g
Satfat 2.5 g
Monofat 6.1 g
Polyfat 2.1 g
Protein 33 g
Carbohydrate 7 g
Fiber 0 g
Sugar 5 g
Cholesterol 162 mg
Sodium 513 mg
Iron 2 mg
Calcium 25 mg
1½ tablespoons olive oil
8 3-ounce skinless, boneless chicken thighs
¾ teaspoon sea salt
¼ teaspoon black pepper
¼ cup thinly sliced shallots
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon local honey
1 tablespoon chopped fresh oregano
- Sprinkle chicken with salt and pepper.
- Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the bottom. Add the chicken to the skilled and cook 4-5 minutes on each side, or until the meat is browned and cooked through. Transfer cooked chicken to a platter and cover to keep warm.
- Add shallots to the same skillet and reduce the heat to medium. Stir and cook shallots for 2 minutes, until they just begin to brown and soften. Add water, lemon juice, and honey to the pan and bring gently to a boil. Cook for 1 minute, scraping the bottom of the pan to loosen up any browned chicken or shallots that may have stuck.
- Return warm chicken to the skillet and turn it to coat with the sauce. Sprinkle with oregano and serve.
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