Books & Spoons Recipe for HONEY GLAZED CHICKEN & ROASTED PEPPERS WITH CINNAMON COUSCOUS

Folks, the spring is in the air, the sun is out, the temperatures nearly above freezing, I can feel the energy bursting out after the long, dark, polar nights and five weeks of influenza... Yet again, life wins up here in Nordic! I am getting nearly poetic here, but hopefully, you don't hold it against me. 
You might have noticed that I don't prepare many dishes with chicken. When I go for the poultry, I tend to buy a turkey breast instead, but for a couple of weeks I have been craving for the honey glazed chicken breasts, and what better time to do it than now. 

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For the veggies, I prepared some bell peppers with red onions and Chinese garlic with a good dash of rosemary, and a hint of sage and thyme. I tossed them all in olive oil, salt, and pepper, and set them in an oven next to the chicken dish. 
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​For the starch, I had couscous with cinnamon in it. That cinnamon, with the honey from the chicken and the rosemary from the vegetables, all balanced each other in a lovely, harmonious way, and I have to say, this meal is a winner! 

I purposely prepared twice as much as I would have needed so that the next day I had a meal ready to assemble with fajitas. The wraps that I made with the leftovers were so tasty I wish I could have shared them with you. 
So that's what has been for a dinner here, I hope you enjoy it and have a great weekend. Till next time
~ Cheers! ​

HONEY GLAZED CHICKEN

• 4 Chicken breasts
• Lemon juice from a half a lemon
• 2 tbsp Honey
• 2 tbsp Dark soy sauce
• Salt and Pepper to the taste

1. Season the chicken breasts and set in the baking dish with the skin side up
2. Squeeze the lemon into a bowl and stir in the honey and soy sauce. I use low salted soy sauce myself. 
3. Spoon the mixture over the chicken
4. Tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavor to the chicken).
5. Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/375F). Cook until done (75C/165F inside the chicken breast) and richly glazed, basting with the juices at least twice.