Active Time
45 MIN
Total Time
2 HR 45 MIN
Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

In a medium bowl, combine 2 tablespoons of the olive oil with the ginger, cayenne, 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add the chicken breasts and turn to coat with the marinade. Cover and refrigerate for at least 2 hours or up to 4 hours.

Step 2    

In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the chicken breasts and cook over moderately high heat until golden and nearly white throughout, about 7 minutes per side. Transfer the chicken to a plate.

Step 3    

Add the onions and bell peppers to the skillet and cook for 3 minutes, stirring and scraping up the brown bits from the bottom of the pan. Reduce the heat to moderate, cover and cook for 5 minutes, stirring occasionally. Return the chicken to the skillet, nestling it into the onions and peppers. Cover and cook for 5 minutes longer. Uncover and add the honey. Cook over high heat, stirring and turning the chicken breasts, until the honey caramelizes, 1 to 2 minutes. Season with salt and pepper and serve right away.

Chef's Notes

One serving: 454 cal, 27 gm carb, 19 gm fat, 3.3 gm sat fat, 45 gm protein, 2 gm fiber.

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