This lemon basil chicken is made with chicken breasts marinaded in lemon juice, fresh basil, honey and garlic for a juicy and flavourful meat. The perfect healthy dinner! Paleo and naturally gluten free.
Cut chicken breasts in half lengthwise to make 4 pieces (try to make them equal sized for an even cooking). Set aside.
Prepare the marinade. In a large glass bowl combine lemon juice, honey, water, garlic and basil. (You can also use a large ziplock bag: add all the ingredients, seal and shake to combine).
Place chicken in the marinade bowl (or ziplock bag) and toss so that all the breasts are covered with marinade. Cover bowl with plastic wrap, refrigerate and marinate for one hour (or at least 30 minutes).
When chicken has marinated, heat olive oil in a non stick skillet, on high heat. Remove chicken from marinade, paying attention to remove all the garlic and basil leaves that may have sticked to the breasts (they would burn while cooking).
When skillet is very hot, brown chicken breasts 2 minutes per side (4 minutes total). Pour the marinade in the skillet and mix well to get all the meat juices. Bring to a boil (this will happen very quickly) and cook for one minute.
Reduce to a rapid simmer (medium heat) and cook for 5 more minutes, basting the sauce over the chicken breasts regularly. Chicken is ready when no longer pink inside (don't over cook to make sure chicken isn't dry).
To serve, place chicken on a plate, and spoon sauce on top. Scatter fresh basil or parsley, if using, and serve.
Sides suggestion: mashed potatoes or mashed cauliflower to soak up all the sauce, with a green salad on the side.