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Here is a very simple chicken recipe to wake up your next package of boneless, skinless chicken breasts!  I buy the fillets since they seem to be more uniform in size and already have the tenderloin removed, but it really doesn’t matter.  If you do buy regular boneless, skinless chicken breasts, simply remove the tenderloins that run along the back of the breast and save for another use.

This recipe uses agave nectar as a replacement for honey – and feel free to use honey if you do not have agave nectar.  I love agave nectar as well as its low glycemic profile, which means it doesn’t cause a blood sugar spike (i.e. sugar rush) or affect your insulin levels like high glycemic profiled items do such as refined sugars and sweeteners.  It tastes great, dissolves easily, and doesn’t crystallize over time.

I love cooking in the oven rather than on the stovetop if I can – and this is one of those recipes that allows me to do something else which usually means preparing side dishes.  For this particular recipe, I prepared 8 ounces of whole wheat spaghetti and tossed it with butter, freshly grated Parmigiano Reggiano cheese, and a pinch of salt.  A side of steamed broccoli completed the meal.  I have also enjoyed this for lunch, along with a side of tomatoes and freshly chopped basil.  Enjoy!

Agave Lemon Chicken

1/4 cup agave nectar (or honey)

2 tablespoons lemon juice

1 garlic clove, pressed

1 tablespoon extra-virgin olive oil

dash of cayenne pepper (optional)

coarse kosher salt and freshly ground pepper

dash of  lemon-pepper seasoning

4 boneless, skinless chicken breasts (or fillets), about 6 ounces each

2 tablespoons chopped flat-leaf parsley

Cooked whole wheat or regular spaghetti tossed with 1 tablespoon butter and 1-2 tablespoons Parmesan cheese

1. Preheat oven to 375 degrees F.
2. Mix agave nectar, lemon juice, and garlic in a small bowl.  Add small pinch of salt and pepper, and the cayenne if using.  Let sit for at least 10 minutes.
3. Place the chicken breast in a prepared baking pan and rub with the oil.  Pour the agave mixture over the chicken, and season the breasts with another small sprinkling of salt, pepper, and lemon-pepper seasoning (and cayenne if you’re feeling up to the heat!).
4. Place the pan in the preheated oven and cook for 25-30 minutes.  Chicken should be firm to the touch and cooked through.  Do not turn the oven off.
5. Remove the chicken to a plate and return the pan to the oven to let the liquid reduce.  10 minutes should do it – but keep a close eye on it.  You want a rich consistency and a little bit of carmelization.
6. Slice the chicken and plate, along with the pasta (if desired).  Drizzle the pan liquid over the chicken and around the plate.  Garnish with parsley and serve.

Serves 4

© Stacey Siegal | Stacey Siegal Photography 2010

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