The original version of this recipe can be found here, but I made a few changes that I think made it quicker and easier, and far less of a hassle to clean up! I double the sauce (coz' it's yummy) and I cook it stove top rather than baking it.
Here's what you'll need:
Chicken tenders (although chicken breasts or thighs would be delicious too), lemon juice, honey, olive oil, garlic and some dried oregano!
Start by defrosting your chicken if it's frozen like mine! Lightly season with salt & pepper.
In a small bowl mix the following ingredients together:
6 tablespoons of lemon juice.
2 tablespoons of olive oil.
4 tablespoons of honey.
And then 4 teaspoons of dried oregano leaves.
Give that a good whisk together.
Heat a skillet over medium high heat and add your chicken.
Immediately pour your sauce mixture over the chicken, spreading it as evenly as possible.
Now cover it and let that baby cook for 7-10 minutes, or until your chicken is cooked all the way through.
And just like that... dinner! I served mine with wild rice and green beans. The pan sauces are great spooned over the rice and chicken. It's sweet, with the right balance of acidity and a great flavor. My boys and hubby devoured it!!!
(As modified by me)
8-10 chicken tenders (or 3-4 chicken breasts)
6 tablespoons lemon juice
2 tablespoons olive oil
4 tablespoons honey
4 cloves of garlic, minced
4 teaspoons dried oregano
Salt & Pepper to taste
1. In a small bowl whisk together lemon juice, olive oil, honey, garlic and oregano.
2. Heat a skillet over medium high heat. Add chicken and and season with salt & pepper. Then pour lemon juice mixture over chicken.
3. Cover skillet and cook for 7-10 minutes or until chicken is cooked through. Use extra sauce in pan to spoon over chicken.