Ingredients:

  • 1 pound (450 grams) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 grams) salt
  • ½ teaspoon (2 grams) black pepper
  • 1 teaspoon (5 grams) garlic powder
  • 2 tablespoons (30 grams) unsalted butter
  • 4 cloves garlic, minced
  • Zest of 1 lemon
  • ½ cup (120 ml) fresh lemon juice
  • 2 tablespoons (30 grams) honey
  • 1 teaspoon (5 grams) dried oregano
  • 1 tablespoon (15 ml) chopped fresh parsley (for garnish)

Instructions:

  1. Cut chicken into bite-sized pieces and season with salt, black pepper, and garlic powder. Toss to coat.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, ensuring not to overcrowd the pan.
  3. Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C).
  4. Remove chicken from skillet and set aside. In the same skillet, melt butter over medium heat.
  5. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in lemon zest, lemon juice, honey, and oregano. Whisk to combine.
  6. Return the chicken to the skillet, tossing to coat in the sauce. Simmer for an additional 2-3 minutes, allowing flavors to meld.
  7. Garnish with fresh parsley and serve immediately.