Honey Lime Chicken
Honey Lime Chicken bakes chicken breasts in a glossy honey, soy, and fresh lime sauce with a bright savory-sweet finish. It is a practical dinner for chicken breast entrees, light filling dinners, and simple meal prep plates.
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- 9x13-inch baking dish
- Instant-read thermometer
Ingredients
- 0.5 cup honey
- 0.333 cup low-sodium soy sauce or tamari
- 0.25 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 8 boneless, skinless chicken breasts
- lime slices optional garnish
- sliced scallions optional garnish
- chopped fresh basil, cilantro, or mint optional garnish
- toasted sesame seeds optional garnish
Instructions
- Whisk honey, soy sauce or tamari, lime juice, and olive oil in a mixing bowl until smooth.
- Reserve about ⅓ cup of the clean sauce before adding raw chicken.
- Add chicken breasts to the remaining sauce, turn to coat, cover, and refrigerate for 30 minutes.
- Preheat the oven to 400°F and lightly coat a large baking dish.
- Arrange chicken in one layer and bake for 18 to 25 minutes, depending on thickness.
- Brush with reserved sauce during the last 5 minutes of baking.
- Rest the chicken for 5 minutes, then garnish with lime, scallions, herbs, or sesame seeds.
Notes
Storage: Store cooled chicken with sauce in an airtight container for 3 to 4 days.
Reheating: Reheat gently with a spoonful of sauce or water so the chicken does not dry out.
Freezing: Freeze cooked chicken for up to 2 months, then thaw overnight in the refrigerator.
Best Tips: Pound thick chicken breasts evenly and use a thermometer for the most reliable texture.
Variations: Add garlic, ginger, red pepper flakes, or orange juice for a slightly different sauce profile.
Meal Prep: Slice leftovers before packing with rice, greens, or roasted vegetables for easier lunches.