Jalapeño Ginger Chicken

This recipe is a fast, easy, healthy way to make some exciting chicken! I could seriously eat this every day for 2 weeks and not be tired of it. 

I think it would work great as fajitas too! (If anyone tries before I get to, let me know how they turned out.)

Jalapeño Ginger Chicken
serves 2


Ingredients:
2 boneless, skinless chicken breasts (thawed if using frozen)
1 1/2 tsp salt
1 teaspoon honey (or about 6-10 drops of liquid stevia)
1-2 tablespoons lime juice
1 jalapeño
1/2 inch fresh ginger, grated (about 2 tablespoons)




Start by removing the veins and seeds from your jalapeño, unless you like the added kick, like I do. 


After you've gutted the pepper, cut it up onto small, uniform pieces; because I left my pepper intact, I just sliced it into thin rings.


Once the pepper is cut, add it and the remaining ingredients into a plastic bag, making sure to mix well and refrigerate for 30 minutes, up to 4 hours. (Any more and the acid from the lime juice will break down the chicken too much.)


Remove chicken from refrigerator and let come to room temperature while you pre-heat the oven to about 400F/200C.


Remove chicken breasts from plastic bag and wrap each breast in a foil packet. 


When the oven is at 400F/200C place the foil packets on a roasting pan or directly on the rack and cook for 25-30 minutes, or until juices run clear and chicken is done.


Remove from oven, and let sit for a few minutes before serving.

Next time, I will be sharing my recipe for the roasted vegetables I made to go along with this chicken dish.