Sunday, January 6, 2013

Honey Lime Chicken with Asparagus

This honey lime chicken with asparagus is so flavorful.  You can bake, saute or grill the chicken too, whatever is easiest for you.  The key thing is to make sure you marinate the chicken for at least 30 minutes or longer to get the great flavors.  The sauce is bright and refreshing which is why I used it for the asparagus too.  You can probably use it for another vegetable like green beans or broccoli.  I was really excited to use my new pampered chef stoneware for the chicken too - cleanup was easier than I thought it would be.  Enjoy!

Honey Lime Chicken with Asparagus
5 chicken breasts, thin-sliced
1 bunch of asparagus, ends trimmed
¼ cup olive oil
3 tablespoons soy sauce, low sodium
2 tablespoons honey
3 tablespoons lime juice
2 to 4 cloves garlic, minced (I used 4 cloves since I like garlic.)
½ teaspoon ginger, minced
1 teaspoon cumin
½ teaspoon cayenne
salt and pepper


Preheat oven to 400 degrees F.

In an 8x8 inch baking dish, whisk together olive oil, soy sauce, honey, lime juice, garlic, ginger, cumin and cumin.

Season chicken breasts with salt and pepper.

Add seasoned chicken to marinade.  Flip chicken halfway through marinating time.  (I marinated for about 45 minutes  – you may marinate overnight in the fridge too.)

Place chicken on a baking sheet.

Bake chicken for 20 minutes or until chicken is cooked through.  Flip chicken halfway through cooking time.  

Place asparagus on a foil lined baking sheet and drizzle with remaining marinade.  Bake for 15 to 20 minutes.

Serves 4.