HONEY-ROSEMARY GRILLED CHICKEN

Ingredients

• 4 Chicken breast fillets

For the Marinade

• 2 tablespoons Balparmak honey

• 1 tablespoon lime juice

• Zest of 1 lime

• Zest of 1 lemon

• 1 clove garlic – crushed

• 4 tablespoons olive oil

• 1 teaspoon whole grain mustard

• 2 sprigs fresh rosemary

• Salt and black pepper

For Serving

• 500 g mini carrots

• 1 tablespoon butter

Preparation

To prepare the marinade, place all ingredients in an oval bowl and mix with a whisk. Add the chicken breasts to the marinade and mix thoroughly with your hands. Let this mixture sit in the refrigerator for 6 hours. Cook the chicken on a ribbed grill pan over low heat, flipping occasionally, until golden brown. Lightly cook the mini carrots in butter over low heat with the lid on.

Presentation or Suggestion

The honey in the marinade for this recipe may cause the product to brown quickly. If the inside is still not cooked, you can bake the chicken in a preheated oven at 175 °C for 10 minutes. Instead of mini carrots, you can serve with your desired vegetables.