In large zip-top plastic bag, combine garlic, soy sauce, lime juice, honey, vinegar, oil and Worcestershire; add chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.
Heat large, nonstick skillet over medium heat. Remove chicken from marinade and add to skillet; discard marinade. Cover and cook chicken 12 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken crosswise into ½-inch-thick slices.
Chef Tip: Use Soy-Marinated Chicken Breasts in dishes such as Vietnamese chicken sandwiches with pickled carrots, cucumbers and daikon, or in an Asian-inspired avocado, kale, peanut and red cabbage grain bowl.
Dietitian Tip: A recipe like this is great for meal prepping. Make a batch or two at the beginning of the week and have fun with fi guring out your favorite ways to use it!
Make it Gluten Free: Dependent on using a Gluten Free soy sauce.
Ingredients
Directions
In large zip-top plastic bag, combine garlic, soy sauce, lime juice, honey, vinegar, oil and Worcestershire; add chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 4 hours.
Heat large, nonstick skillet over medium heat. Remove chicken from marinade and add to skillet; discard marinade. Cover and cook chicken 12 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken crosswise into ½-inch-thick slices.