Honey-Lemon Chicken Skillet

Honey-Lemon Chicken Skillet - 1 Guiding Stars

Active Time

5 min.

Total Time

20 min.

Servings

4 (409 g)

Honey and lemon were meant for each other, and no dish showcases it better than this simple skillet meal. If chicken breasts aren’t on sale, the meal would also work nicely with lean, boneless pork chops or skinless, boneless chicken thighs.

Ingredients

¼ cup flour
½ tsp. garlic powder
½ tsp. salt
½ tsp. pepper
1¼ lbs. boneless, skinless chicken breasts
2 Tbsp. olive oil
2 Tbsp. lemon juice
⅛ cup honey
1 clove garlic, smashed
2 Tbsp. olive oil
⅛ tsp. cayenne pepper
1 lemon, sliced
1 lb. green beans, cut into 1” pieces
2 cups brown rice, cooked

Directions

Whisk together the flour, garlic powder, salt and pepper in a shallow dish. Add each piece of chicken to the flour mixture and coat on both sides.
Heat the olive oil in a skillet over medium heat. Add the chicken to the skillet and let cook for 3-6 minutes per side. Remove each piece of chicken to a plate as it’s fully cooked.
In a saucepan over medium heat, combine the lemon juice, honey and garlic. Bring the sauce to a boil, then reduce the heat and simmer for 1 minute. Remove the clove of garlic. Whisk in the oil and cayenne pepper.
Use the lemon slices to deglaze the chicken skillet a bit. Add the green beans and sauté them until tender (3-5 minutes).
Plate the warm cooked rice, chicken and beans. Serve the sauce on the side, to be drizzled over as people prefer.

Nutritional analysis per serving: Calories 505; Total Fat 18.5g (23% Daily Value); Saturated Fat 3g (15% DV); Trans Fat 0g; Cholesterol 104mg (35% DV); Sodium 365mg (16% DV); Total Carbohydrate 48g (17% DV); Dietary Fiber 5.5g (21% DV); Total Sugars 13g; Includes 9g Added Sugars (18% DV); Protein 37g; Vitamin D 0% DV; Calcium 6% DV; Iron 15% DV; Potassium 20% DV; Niacin 150% DV; Vitamin B6 90% DV; Selenium 80% DV.