Skillet Honey-Lime Chicken

Ingredients

• 1/3 cup low-sodium chicken broth
• 1 1/2 tsp cornstarch
• 2 tsp lime zest
• 1/3 cup fresh lime juice
• 1/4 cup honey
• 1 Tbsp soy sauce
• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1 1/2 Tbsp olive oil
• 1 1/2 Tbsp butter
• 2 cloves garlic, minced
• Sliced green onions, for serving
• Cooked coconut rice, for serving, optional

Directions

1. Add about 1 Tbsp of the chicken broth to a small mixing bowl, then whisk in the cornstarch until smooth. Stir in the rest of the chicken broth, the lime zest, lime juice, honey, and soy sauce, then whisk everything together and set the bowl aside.
2. Using the flat side of a meat mallet, gently pound the thicker areas of the chicken breasts until the pieces are evenly thick. Sprinkle salt and pepper over both sides.
3. Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 – 6 minutes on each side, until the outside is nicely browned and the chicken is cooked through. Move the chicken to a plate and tent it with foil so it stays warm.
4. In that same skillet, melt the butter over medium heat. Add the garlic and sauté until it turns golden and smells fragrant, about 30 seconds.
5. Give the lime juice mixture another quick whisk, then add it to the skillet. Cook, stirring as it bubbles, until the sauce thickens and reduces a little, about 2 minutes.
6. Place the chicken back in the skillet and spoon the sauce over the top. Finish with green onions and serve warm with coconut rice, if you’d like.