1/2 c. honey
2 Tbsp. ginger, grated
2 Tbsp. lime juice
2 Tbsp. rice wine vinegar
2 Tbsp. lower sodium soy sauce
1 Tsp. Worchestershire Sauce
1 Tbsp. garlic, minced
1 lb. boneless, skinless chicken breast, cut into 2-inch pieces
2 c. baby carrots, cut in half
1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. cornstarch
Combine honey, ginger, lime juice, vinegar, soy sauce, Worcestershire sauce, garlic, chicken, and carrots in a zip-top bag. Seal, shake, and chill 2 to 8 hours.
Preheat oven to 425°F. Line a rimmed baking dish with foil. Drain marinade into a bowl and reserve.
Place chicken and carrots on prepared baking dish and season with salt and pepper. Bake 20 minutes.
Meanwhile, strain marinade into a small saucepan. Boil 3 minutes and then reduce heat. Combine cornstarch and 2 teaspoons water and then stir into cooked marinade. Allow sauce to thicken.
Toss cooked chicken and carrots with glaze and return to the oven for an additional 4 minutes.
Remove and serve with rice and broccoli.
Serving size: 207g, Calories: 220, Total Fat: 3g, Saturated Fat: 1g, Sodium: 480mg, Carbohydrates: 23g, Dietary Fiber: 1g, Protein: 24g