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Honey Citrus Chicken

 
One serving costs about $1.12

$1.12 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free side dish
spoonacular Score:44%

Spoonacular Score: 44%

 

This gluten free recipe serves 8 and costs 70 cents per serving. One serving contains 165 calories, 6g of protein, and 9g of fat. 1 person has tried and liked this recipe. If you have basil, kosher salt, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 23%. This score is rather bad. Try Honey-Citrus Chicken Sandwiches, Honey-Citrus Chicken Kabobs, and Honey-Soy Sauce Chicken with Mâche-and-Citrus Salad for similar recipes.

Ingredients

Servings:
some
some black bell pepper
black bell pepper
2 Tbsps
2 Tbsps butter
butter
2 Tbsps
2 Tbsps fresh basil
fresh basil
2 Tbsps
2 Tbsps fresh cilantro
fresh cilantro
1 clove
1 clove garlic
garlic
2 Tbsps
2 Tbsps honey
honey
1
1  jalapeno pepper
jalapeno pepper
some
some kosher salt
kosher salt
2
2  limes
limes
3 large
3 large oranges
oranges
2 cups
2 cups diced pineapple
diced pineapple
6 oz
6 oz lean skinless boneless chicken breast halves
lean skinless boneless chicken breast halves
3 Tbsps
3 Tbsps soy sauce
soy sauce
3 Tbsps
3 Tbsps vegetable oil
vegetable oil
some black bell pepper
some
black bell pepper
2 Tbsps butter
2 Tbsps
butter
2 Tbsps fresh basil
2 Tbsps
fresh basil
2 Tbsps fresh cilantro
2 Tbsps
fresh cilantro
1 clove garlic
1 clove
garlic
2 Tbsps honey
2 Tbsps
honey
1  jalapeno pepper
1
jalapeno pepper
some kosher salt
some
kosher salt
2  limes
2
limes
3 large oranges
3 large
oranges
2 cups diced pineapple
2 cups
diced pineapple
6 oz lean skinless boneless chicken breast halves
6 oz
lean skinless boneless chicken breast halves
3 Tbsps soy sauce
3 Tbsps
soy sauce
3 Tbsps vegetable oil
3 Tbsps
vegetable oil

Equipment

food processor
food processor
sauce pan
sauce pan
blender
blender
spatula
spatula
grill
grill
knife
knife
whisk
whisk
bowl
bowl
food processor
food processor
sauce pan
sauce pan
blender
blender
spatula
spatula
grill
grill
knife
knife
whisk
whisk
bowl
bowl


Instructions

  1. Grate enough orange peel from oranges to yield 1 teaspoon and then juice them to yield 1 cup. Grate enough lime peel from the limes yield 1 teaspoon and then juice them to yield 1/2 cup. Set aside both zests and juices.
  2. Combine diced pineapple, jalapeno, and garlic in a food processor in a food processor or blender and process until mixture is almost smooth. Pour marinade into a large, nonreactive shallow dish, and add orange and lime zests and juices, soy sauce, chopped cilantro, chopped basil, and 1 tablespoon black pepper. Stir to blend. Remove 1/3 cup of the marinade to a small nonreactive bowl and whisk in honey. (Cover and refrigerate the honey mixture until ready to grill chicken.) Add chicken to dish and turn to coat in marinade. Cover and refrigerate 4 to 5 hours, turning several times.
  3. Remove chicken from marinade and using a rubber spatula, scrape excess marinade from breasts. Strain marinade into a heavy, medium saucepan. To make sauce, boil marinade in saucepan until reduced to 1 1/2 cups, about 15 minutes. Whisk in butter and season with additional pepper and salt if desired.
  4. Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Brush chicken with oil and grill, turning several times and basting with reserved honey mixture, until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a sharp knife, 4 to 5 minutes per side.
  5. Arrange breasts on a serving platter with sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.11
Ingredient
some black bell pepper
2 tablespoons butter
2 tablespoons fresh basil
2 tablespoons fresh cilantro
1 clove garlic
2 tablespoons honey
1 jalapeno pepper
2 limes
3 larges oranges
2 cups diced pineapple
6 ounces lean skinless boneless chicken breast halves
3 tablespoons soy sauce
3 tablespoons vegetable oil
Price
$2.99
$0.24
$0.16
$0.03
$0.07
$0.51
$0.06
$0.50
$1.23
$1.09
$1.51
$0.37
$0.17
$8.92

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
196 Calories
7g Protein
9g Total Fat
24g Carbs
9% Health Score
Limit These
Calories
196
10%

Fat
9g
14%

  Saturated Fat
6g
39%

Carbohydrates
24g
8%

  Sugar
18g
20%

Cholesterol
21mg
7%

Sodium
624mg
27%

Get Enough Of These
Protein
7g
14%

Vitamin C
159mg
193%

Vitamin A
2666IU
53%

Manganese
0.54mg
27%

Vitamin B6
0.5mg
25%

Vitamin B3
3mg
18%

Fiber
4g
18%

Folate
66µg
17%

Potassium
448mg
13%

Vitamin E
1mg
12%

Selenium
7µg
11%

Vitamin B1
0.16mg
10%

Phosphorus
91mg
9%

Vitamin B5
0.88mg
9%

Vitamin B2
0.14mg
8%

Vitamin K
8µg
8%

Magnesium
30mg
8%

Copper
0.12mg
6%

Iron
0.9mg
5%

Calcium
49mg
5%

Zinc
0.48mg
3%

covered percent of daily need

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