Honey Lemon Chicken

Servings 4 servings


  • 1/3 cup lemon juice
  • 2 tablespoons raw honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 boneless skinless chicken breast halves 6-oz.
  • ghee or use coconut oil


  • DO-AHEAD TIP: Marinate chicken overnight or for at least 4 hours (see recipe).
  • In a small bowl, combine first 5 ingredients (lemon juice through black pepper).
  • Place chicken in a large zipper-topped plastic bag; pour lemon/honey mixture on top then seal the bag and turn to coat; refrigerate overnight or for at least 4 hours.
  • At time of cooking, melt the ghee (or coconut oil) in a large skillet over medium-high heat. Remove chicken from marinade (reserving marinade) and add to the skillet; cook for 4 to 6 minutes per side or until cooked through; remove from skillet and keep warm.
  • Add marinade to the skillet and whisk for 2 minutes; reduce heat and simmer for 8 to 10 minutes.
  • Serve sauce over chicken.


SERVING SUGGESTION: Steamed asparagus and steamed baby carrots. NUTRITION: per serving: 228 Calories; 2g Fat; 39g Protein; 11g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Points: 5
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