Tip: Double up on this recipe and freeze the rest for your meal prep!
A time that calls for efficient use of ingredients (and our time, too!). I’ll be sharing what I do with the remaining chicken breasts from this batch in upcoming posts. Remember to serve this with PLENTY vegetables of your choice!
Chicken Breasts (I used 6 pcs)
Onion, 1/2 – 1 pc, chopped
Garlic, 3-4 cloves, chopped
Salt and Pepper
Coconut Sugar, 1 tsp
Lemon, to squeeze
Honey, 2 tbsp
Season chicken in a bowl. Squeeze lemon over chicken.
Pre-heat oven at 180°C/360^F.
Heat oil in a pan or wok large enough to fit 6 pieces of chicken breasts
(if you’re making a big batch).
Sauté onions and garlic until fragrant.
Carefully place chicken on pan. Cook one side for a few minutes, sprinkling
coconut sugar, then flip with a thong and cook the other side.
Carefully transfer chicken into a baking dish, leaving oil and chicken juice in pan.
Make gentle cuts on chicken with a knife, just to allow juice to seep in.
Spoon juice up to 3 tablespoons, drizzle over fillets.
Sprinkle rosemary and curry leaves over chicken, drizzle with honey.
Roast for 20 minutes.