INGREDIENTS:
- Four 4-ounce boneless, skinless chicken breasts
- ¼ cup less sodium soy sauce
- 1 tablespoon minced garlic
- ½ tablespoon toasted sesame oil
- salt, to taste
- black pepper, to taste
- 1 tablespoon brown sugar
- ¼ cup lemon juice
- 2 tablespoons honey
- ½ teaspoon fresh grated ginger (or substitute ground ginger)
- Optional*:
- 1 pound asparagus, ends trimmed
- *Optional ingredients are not included in the nutritional calculations.
- Preheat the oven to 375° F and line a rimmed baking sheet with foil and a cooling rack, set aside.
- In a gallon-size resealable bag, combine the chicken, soy sauce and garlic.
- Refrigerate for 30 minutes to 2 hours, turning the chicken every so often.
- When ready to cook, remove the chicken from the marinade and season both sides of the chicken with salt and black pepper to taste.
- Heat a large skillet over medium-high heat. Add the sesame oil to the skillet and sear the chicken breasts for about 2 minutes on each side. Discard the remaining marinade.
- Using tongs, transfer the chicken to the prepared baking sheet and bake for 10-15 minutes.
- While the chicken is in the oven, prepare the Honey Lemon Glaze: In a small bowl whisk together the lemon juice, honey and ginger.
- Take the chicken out and brush the glaze over each breast.
- Place back in the oven for an additional 10 minutes, or until the internal temperature reaches 165° F.
- Toss (optional) asparagus in remaining Honey Lemon Glaze and bake for 10 minutes at 375° F with the chicken.
Source: Skinny Mom
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