Saturday, April 20, 2013

Recipe: Honey Lemon Chicken

Some post-ops have trouble with chicken, in part because it can be dry, even when cooked carefully. To that end, though I rate this recipe as 3+ months post-op, you should be mindful of your own personal tolerances to chicken and as always, chew chew chew.

  • 12 oz boneless skinless chicken breast
  • 1 tbsp honey
  • 1 tbsp extra virgin olive oil
  • zest and juice from one lemon
  • salt and pepper

Preheat oven to 375F. Trim any remaining fat from the chicken breast(s), season with salt and pepper, and place in a baking dish sprayed with non-stick cooking spray. In a small bowl whisk together honey, oil, and juice. Pour half of honey combination over the chicken, turn over, then pour on remaining mixture. Turn or use a pastry brush as necessary to coat chicken completely.

Bake in oven for approximately 40 minutes - turning half way through and basting as necessary to keep moist.

Makes 4 3-oz servings.

Rated: 3+ months post-op

Nutritional Information: 124 calories, 4.5g fat, 5.7g carbohydrates, 4.7g sugars, 17.3g protein

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