Serves: 4
Prep Time: 12 minutes
Total Time: 1 hour, 20 minutes
3 Tablespoons extra virgin olive oil
1/4 cup fresh orange juice plus zest of 1 orange
2 Tablespoons lemon juice plus zest of 1 lemon
2 cloves garlic, minced
1 Tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons table salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
4 boneless, skinless chicken breasts, pounded to 1/2 inch thick
2 Tablespoons honey
2 green onions, sliced thin on the diagonal
1. Make Marinade: In a medium jar with a tight fitting lid, shake together oil, juices and zest, garlic, cumin, coriander, salt, cinnamon and cardamom until combined.
2. Marinate Chicken: Transfer chicken to a large zipper bag and pour marinade over chicken. Squeeze most of the air out of the bag before sealing then transfer chicken to the refrigerator for 45 minutes.
3. Drain Chicken: While skillet heats, remove chicken pieces from the marinade, allowing excess to run back into the bag and transfer chicken pieces to a clean plate. Reserve liquid and set aside.
4. Cook Chicken: Heat 1 Tablespoon avocado oil in a large 12 inch non-stick skillet over medium-high heat until shimmering. When skillet is heated, add half only of the chicken pieces and cook, undisturbed, about 4 minutes. Flip chicken pieces and continue to cook until just cooked through, another 3 minutes or so, about 6 – 7 minutes total. Transfer cooked chicken pieces to a clean plate and tent loosely with foil. Repeat with remaining 1 Tablespoon oil and remaining chicken.
5. Make Sauce: While chicken cooks, make sauce. Transfer reserved marinade to a small saucepan and bring to a boil over high heat. Let boil 3 minutes, whisking often to combine. Remove from heat. Add honey and whisk to incorporate.
6. Finish & Serve: To serve, transfer cooked breasts to a serving platter. Pour any accumulated juices into the sauce and whisk to combine. Drizzle some of the sauce over chicken and serve the rest alongside. Sprinkle with green onions. Serve and enjoy!
