Honey Butter Chicken
1/3 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 large garlic clove (minced)
1 1/4 tbsp cider vinegar
3/4 lb. chicken thighs boneless and skinless (cut into squares)
1 3/4 tbsp honey
3/4 tsp olive oil
2 1/4 tbsp butter
Heat oil and 1 tbsp butter in a large non stick skillet over high heat.
Add the chicken, then cook until done or no pink remains.
Add remaining ingredients.
Bring to a simmer and turn the chicken to coat in the sauce until it is caramelized.
Once the chicken is browned all over, remove from heat.
Drizzle with a bit of the sauce from the pan.
Eat warm or pack it up for the week. Make sure to only pack 4 oz. of chicken for each meal to come close to the given macros.