Paleo Recipes Chicken Breast - Chicken breasts with honey and lemon
A simple and healthy recipe that is perfect for weekday evenings!
ingredients
15 ml (1 tablespoon) olive oil
4 chicken breasts, skinless
For the vinaigrette:
1/4 cup (60 mL) olive oil
45 ml (3 tablespoons) lemon juice
45 ml (3 tablespoons) chopped fresh chives
30 ml (2 tablespoons) honey
15 ml (1 tablespoon) lemon zest
5 ml (1 teaspoon) chopped fresh thyme
salt and pepper to taste
For the salad:
Curly lettuce
1/2 redon
18 cherry tomatoes of various colors
Preparation
1. In a bowl, whisk the ingredients of the vinaigrette. Transfer half of the mixture to a salad bowl and reserve in a cool place (it will be used to garnish the salad). Reserve the rest of the vinaigrette for cooking.
2. Preheat oven to 205 ° C (400 ° F).
3. In an ovenproof skillet, heat the olive oil over medium heat. Brown the breasts 1 to 2 minutes per side. Transfer the breasts to a plate.
4. In the pan, pour the reserved vinaigrette and bring to the boil, scraping the bottom of the pan with a wooden spoon. Put the breasts back in the pan and turn them over so they are well coated with sauce.
5. Bake for 10 to 12 minutes, until the inside of the flesh, has lost its pinkish hue.
6. Meanwhile, prepare the salad. Shred lettuce. Mince the onion and cut the cherry tomatoes in half. Place the vegetables in the salad bowl containing the reserved vinaigrette. Stir. Serve with chopped breasts.
EmoticonEmoticon