Recipe of the Week: Spicy Sriracha Chicken
Published by John Stein on
Spicy Sriracha Chicken
Chicken and rice is a staple food in my diet but it can get pretty boring if you don’t change it up. This spicy sriracha chicken is a simple way to enhance your normal chicken and rice. Plus it only had a few minutes additional to your cooking time, which is awesome!
Let me know what you think about this recipe in the comments below!
Ingredients
– 1 can (6 oz) Tomato Paste
– 2/3 cup reduced-sodium chicken broth
– 1/4 cup Sriracha sauce
– 2 tablespoons honey
– 2 teaspoons fresh lime juice
– 1 teaspoon finely chopped garlic
– 1-1/4 pounds boneless skinless chicken breast tenders
– 1/4 teaspoon salt
Directions
1.Stir together tomato paste, broth, Sriracha, honey, lime juice and garlic in 12-inch skillet; add chicken and sprinkle with salt.
2. Bring tomato mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 5 minutes. Turn chicken over; cook 5 minutes more or until chicken is no longer pink in centers (165°F).
Nutritional Information:
Calories: 192
Protein: 26 g
Carbohydrates: 14 g
Fat: 3 g
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