Ingredients

• 750g chicken breast, tenderloins or thigh
• 1 tbsp honey
• 1 tbsp olive oil
• 5 tbsp coconut aminos
• 2 tbsp lemon juice
• 2 tsp Worcestershire sauce
• 4 garlic cloves, crushed
• 1 tsp dried oregano, or any herb
• 1/2 tsp black pepper 
• Finely chopped parsley
• Lemon slices

Directions

1. Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.

2. Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken. 

3. Marinate for 3 hours overnight, though even 30 minutes is effective. (Note 2) 

4. Heat 1 tbsp olive oil in a large skillet over medium-high heat, and cook chicken per times below until deep golden. If browning too quickly, lower heat 

5. Transfer to a serving plate, cover loosely with foil, and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired. 

Cook times: 

a) Whole breast and boneless thighs: 3 - 4 minutes each side (internal temp 75C) 

b) Cutlets and tenderloin - 2 minutes each side