HONEY-LEMON CHICKEN


Coating chicken cutlets with a bit of flour before searing creates a light breading and helps thicken the sweet and tangy pan sauce.


PREP TIME 5 MIN. – COOK TIME 20 MIN. READY IN 25 MIN. – SERVINGS 4


2 lemons, divided 2 (8 oz each) boneless, skinless chicken breasts ¼ cup all-purpose flour ½ tsp garlic powder 3 tbsp olive oil


2 cup low-sodium /3


chicken broth 2 tbsp honey 1 (15.9 oz) pkg Nature’s Promise Organic Whole Grain Brown Rice 2 tbsp chopped parsley


STEP 1 Thinly slice 1 lemon. Cut each chicken breast horizontally into 2 thin cutlets. With a meat mallet, pound each chicken breast between pieces of plastic wrap to 1


/3 -inch thickness.


STEP 2 In a small baking dish, whisk the flour and garlic powder. Season chicken with salt and pepper. Add chicken to dish with flour and toss until well coated. STEP 3 In a 12-inch skillet, heat the oil on medium- high. Add chicken and cook 3 min. per side, until browned. Transfer to a plate. STEP 4 To same skillet, add the broth, honey, and juice of remaining lemon. Cook 1 min., stirring and scraping up any browned bits. Return chicken to skillet and top with sliced lemons. Reduce heat to medium-low. Cover and cook 10 min., until chicken is cooked through. STEP 5 Meanwhile, heat the rice according to package directions. Serve chicken over rice. Garnish with the parsley.


Per serving: 550 calories, 16g fat, 2g saturated fat, 104mg cholesterol, 91mg sodium, 67g carbohydrate, 6g fiber, 9g sugar, 38g protein


64 JANUARY 2019


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