I’m not going to label this one as Paleo, Primal, or Whole30…the problem with the category is the wine. The chicken is marinated in a mixture of white wine, honey, lime juice, and ginger. The wine is kind of on the line with any of these. The recipe doesn’t fall into the Whole30 category–I can tell you that much. I’m really not sure about the whole Paleo and Primal thing…if you ask 15 people where cooking with wine falls, you will get 20 different answers. SO…because I only used 1/2 C of wine, I just won’t worry about where it falls, and I’ll enjoy the chicken!
Honey Lime Chicken
3 boneless skinless chicken breasts, cut in halves (or 6-7 thin chicken cutlets–I prefer using these because they cook faster and are better portion sizes)
1/2 C white wine
1/2 C honey
juice from one lime
1/2 tsp ground ginger
salt and pepper
preferred fat for cooking
1.- Place chicken in a resealable plastic bag. In a small bowl, whisk white wine, honey, lime juice, and ginger. Seal bag and turn to coat. Put in refrigerator and marinate for at least two hours, turning occasionally.
2.- Heat fat in large skillet over medium-high heat. Once the skillet is hot, put chicken in at least an inch apart from each other. Cook 5-6 minutes, flip, and cook another 4-5 minutes, or until done (165 internal temperature). The thicker pieces of chicken take a little longer to cook.