| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 11g | 2g | 30g |
| sugars | fibre | protein | salt |
| 27g | 2g | 35g | 0.3g |
A burst of tangy zest, a hum of sweetness, and a unique note of lemon ironbark make the Lemon Ironbark and Honey Glazed Chicken one of my absolute favored creations. Cooking this dish is a warm monologue of my culinary diary, blending two distinct palettes – the freshness of the sunny West Coast and the magnificent flavors of my Gujarati lineage.
A Testament to Fusion Cooking
This dish might remind you of the American favorite – the lemon chicken, but it’s so much more than that. It’s not just the zesty flavours that cascade onto your palate, but the introduction of lemon ironbark, an Australian native plant, that adds an indescribable uniqueness, lifting the taste to a sphere of its own. And the underlying hint of traditional Indian spices, like minced garlic and freshly grated ginger, make it a striking Indian-American fusion.
Nutrition and Taste Hand in Hand
This isn’t just a plateful of goodness- it’s abundant in health benefits too! The lemon provides an ample amount of Vitamin C, a potent antioxidant. Honey, known for its heart-healthy benefits, adds a lusciously smooth and sweet coating to the chicken. And the ironbark? This unusual ingredient is believed to have a number of health benefits, including antimicrobial properties. The dish comes together so beautifully that it’s hard to believe it’s actually good for you!
A Meal to Remember
When I serve the Lemon Ironbark and Honey Glazed Chicken to Faisal and our children, I often pair it with fluffy basmati rice and a fresh garden salad, creating a meal that is not only nourishing but also creates heartwarming memories. On special occasions, I might even serve a side of Gujarati-style green beans or a chilled summery fruit salad to highlight the beautiful California produce. It’s dishes like these, that make you realize homemade food is not just about satisfying your stomach, it’s also about pleasing your soul.
What You’ll Need
- 6 boneless chicken breasts
- 1 cup of honey
- 2 lemons, zested and juiced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 2 tablespoons of lemon ironbark (or substitute with eucalyptus leaves or lemongrass)
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1 teaspoon of crushed red pepper flakes (optional)
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven is preheating, season the chicken breasts with salt and pepper on both sides to your preference.
Step Two
In a small bowl, combine the honey, lemon zest, lemon juice, olive oil, minced garlic, grated ginger, and crushed red pepper flakes, if using. Stir until well combined.
Step Three
Add the lemon ironbark to the honey mixture. If you are not able to get lemon ironbark, you may substitute it with eucalyptus leaves or lemongrass. Stir until the ironbark is well integrated with the honey mixture.
Step Four
In an oven-safe pan, heat a bit more olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and sear on both sides until golden brown. This will take about 3-4 minutes on each side.
Step Five
Once the chicken is seared, remove the pan from heat. Pour the prepared honey glaze over the chicken, making sure all pieces are well coated.
Step Six
Place the pan in your preheated oven and bake the chicken for 20-25 minutes, or until fully cooked and juices run clear.
Step Seven
Once done, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, making it extra succulent. Enjoy your Lemon Ironbark and Honey Glazed Chicken while it’s warm!
