Ingredients
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2 tbsp honey
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2 tbsp reduced-sodium soy sauce
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2 tbsp olive oil
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1 tbsp lemon juice
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1 lb chicken breast tenders
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1 red bell pepper, seeded and chopped
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2 green onions, thinly sliced, light and dark green parts separated
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2 romaine hearts
Steps
1
In a small bowl, whisk together honey, soy sauce, olive oil, and lemon juice. Season with salt and pepper, to taste.
2
Place chicken in a large resealable plastic bag and pour in the honey-soy mixture. Seal bag and gently turn and massage to coat chicken with marinade. Refrigerate at least 30 min.
3
Heat a 12-inch skillet over medium. Remove chicken from marinade, shaking off excess, and add to skillet (reserve remaining marinade in bag for next step). Cook until golden brown and internal temperature reaches 165°F., 5–6 min. per side (if chicken starts to stick or burn while cooking, add a splash of water to deglaze the pan, scraping up any browned bits). Transfer chicken to a cutting board and rest 2 min., then chop into bite-size pieces.
4
To skillet, add bell pepper and light parts of green onions. Cook until softened, stirring occasionally, 3–4 min. Pour in remaining marinade from bag. Simmer until slightly thickened, 2–3 min. Remove from heat. Add cooked chicken and toss to coat in glaze.
5
Separate romaine leaves. Lay leaves flat and spoon chicken filling into each. Garnish with dark green parts of green onions.
