Honey Sriracha Baked Chicken Breasts

Ingredients

• Tomato chili sauce

  Bottled, no salt, low sodium

  ¼ cup or 68g

• Honey

  2 tbsp or 42g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Vinegar

  Cider

  1 tbsp or 15g

• Lime juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  3 cloves, minced or 9g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  400g

• Salt

  Table

  1 dash or 0.4g

• Salt & Fresh Ground Pepper Organic Chips

  Kettle Brand

  100g

• Paprika

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Cornstarch

  1 tbsp or 8g

• Fresh cilantro

  Coriander leaves, raw

  100g

• Sesame seeds

  Seeds, whole, dried

  100g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Preheat oven to 375F.
2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
3. Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.
4. Heat vegetable oil in a skillet.
5. Season chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.
6. Add chicken breasts to the hot skillet and cook for 2 minutes on each side, or until just browned.
7. Transfer chicken breasts to previously prepared baking dish.
8. Pour prepared honey-sriracha sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
9. Cover with foil and bake for 20 minutes.
10. Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.
11. Remove chicken from oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch; whisk until well combined.
12. Stir the cornstarch slurry back into the baking dish and put chicken back in the oven; cook for 1 to 2 minutes, or until sauce has slightly thickened.
13. Remove from oven and let stand 5 minutes.
14. Spoon sauce over the chicken.
15. Garnish with cilantro and sesame seeds.
16. Serve with lime wedges.
17. Recipe by: Katerina | Diethood (source: https://diethood.com/honey-sriracha-baked-chicken-breasts/)

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