Cajun-Honey Chicken 4 pts/Serving

Cajun-Honey Chicken

8 4oz servings of chicken = 4 pts

Ingredients:

2 pounds boneless, skinless chicken breasts, sliced into strips
1 red bell pepper, seeded and sliced
1 jalapeño pepper, seeded and sliced
Orange slices, cut in half
Lime wedges, for garnish, optional
2 green onions, sliced, for garnish (optional)
Fresh parsley, minced, for garnish (optional)

Cajun Honey Mustard Marinade Ingredients:

1/3 cup honey
1/3 cup orange juice, (fresh is best if possible)
2 tablespoons brown sugar
3 tablespoons coarse Dijon mustard
1 tablespoon yellow mustard
3/4 tablespoon Cajun seasoning
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.
2. Add marinade ingredients to a zip-top plastic bag and whisk to combine.
3. Add chicken to bag, and seal, pressing out any excess air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours.
4. Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.
5. The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze.
6. Remove chicken, veggies and oranges to a plate. Serve over rice, quinoa, or as is for . If desired, garnish with sliced green onions, minced parsley, and a lime wedge.

NOTE:
The dish is good as is without the lime, but squeezing a little fresh lime juice on it brings out the sweetness of the dish