Lemon- Honey Chicken

Lemon Honey Chicken Nuggets


Here’s the grocery list with links to my Amazon/Whole Foods for quick and easy ordering:

• Bell&Evans Boneless Chicken: https://amzn.to/47yB2iB
• Rice: https://amzn.to/3XKTNfw
• Soy Sauce: https://amzn.to/3Xw039J
• Whole Wheat Flour: https://amzn.to/3MNQEW7
• Cooking spray: https://amzn.to/3XsQx7b
• Lemons: https://amzn.to/4ddd8dV
• Breadcrumbs: https://amzn.to/4ejSHwK
• Eggs: https://amzn.to/4e8VPvx
• Honey: https://amzn.to/4gvRfsX
• Cornstarch/ Arrowroot: https://amzn.to/47B9tFl

#commissionearned

Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients:

For the Chicken Nuggets:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup all-purpose whole wheat flour
• 1 cup breadcrumbs (panko works best for extra crunch)
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• Salt and pepper to taste
• ½ cup vegetable oil (for frying) or cooking spray (for baking)

For the Lemon Honey Sauce:

• ¼ cup honey
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp soy sauce
• 1 tsp lemon zest
• 1 garlic clove, minced
• 1 tsp cornstarch mixed with 1 tbsp water (optional for thickening) I used Arrowroot for a healthier version.

Instructions:

1. Prepare the Chicken:
   • Season the chicken pieces with salt, pepper, garlic powder, onion powder, and paprika.
   • Set up a breading station with three bowls: one for flour, one for the beaten eggs, and one for the breadcrumbs.
2. Bread the Chicken:
   • Dredge each piece of chicken in the flour, shaking off any excess.
   • Dip the chicken into the beaten eggs, then coat with the breadcrumbs, pressing lightly to adhere.
3. Cook the Nuggets:
   • Frying Option: Heat the vegetable oil in a skillet over medium heat. Fry the chicken nuggets for about 3-4 minutes on each side, until golden and cooked through. Drain on a paper towel-lined plate.
   • Baking Option: Preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet lined with parchment paper. Spray with cooking spray and bake for 12-15 minutes, flipping halfway through, until golden and crispy.
4. Make the Lemon Honey Sauce:
   • In a small saucepan over medium heat, combine honey, lemon juice, soy sauce, lemon zest, and minced garlic.
   • Bring to a simmer and cook for 2-3 minutes. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens.
5. Toss the Chicken in the Sauce:
   • Once the chicken nuggets are cooked, toss them in the warm lemon honey sauce until well coated. Alternatively, you can serve the sauce on the side as a dip.
6. Serve:
   • Garnish with extra lemon zest or fresh herbs like parsley for a pop of color. Serve with your favorite sides like fries, salad, or steamed veggies.

Tips:

• For a healthier option, bake the chicken nuggets instead of frying them.
• You can add a bit of chili flakes or sriracha to the sauce if you prefer a spicy kick.
• Serve with extra lemon wedges for those who like an extra zing of citrus!

Bon Appetite!!