Crispy Honey Lemon Chicken

YIELD 4-6 servings

ACTIVE TIME 20 min

TOTAL TIME 1 hour

INGREDIENTS

• 4 boneless skinless chicken breasts, cut into pieces

• 1/4 cup olive oil + 3 tablespoons

• 3 tablespoons honey + more for dripping/drizzling

• the juice of 2 large lemons

• 1 tablespoon fresh lemon zest + 2 teaspoons

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 cup all-purpose (or whole wheat) flour

• 2 tablespoons cornstarch

INSTRUCTIONS

1. In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, 1 tablespoon lemon zest, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together, then add chicken pieces to a ziplock bag and pour marinade over top. Let sit for 30 minutes – 2 hours.

2. When ready to make, add flour, cornstarch, 1 teaspoon lemon zest and the remaining salt and pepper to a large bowl. Mix well. Heat a large skillet on medium-high heat, and once it is very hot, add 1 tablespoons of olive oil. Coat chicken pieces in the flour mixture, then add to the skillet and cook until each side is golden brown, about 3-4 minutes per side. Remove and set chicken on a paper-towel covered plate. Cook remaining batches, adding more/less oil if needed. I used 3 tablespoons, but depending on how coated your chicken pieces are you may need a bit more.

3. Serve with rice and a few tablespoons of honey mixed with lemon zest for dipping.

NUTRITION

Calories378

Total Fat 15.9g

Saturated Fat 3.3g

Cholesterol 87mg

Sodium 280mg

Total Carbohydrate 27.5g

Dietary Fiber 0.7g

Total Sugars 8.9g

Protein 30.5g