A flavorful and tangy chicken dish with a zesty lemon-lime sauce, perfect for a quick and satisfying meal.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot before adding the chicken to achieve a nice sear.
Add the chicken breasts and cook until golden brown on both sides and fully cooked through.
Cook the chicken in batches if necessary to avoid overcrowding the skillet.
Remove the chicken from the skillet and set aside.
Keep the chicken warm by covering it with foil.
In a saucepan, combine the lemon juice, lime juice, honey, salt, and water. Bring to a gentle boil.
Stir constantly to ensure the honey dissolves completely.
Mix the cornstarch with a small amount of water to create a slurry.
Ensure the cornstarch is fully dissolved to avoid lumps.
Slowly whisk the cornstarch slurry into the sauce, cooking until it thickens.
Add the slurry gradually to control the thickness of the sauce.
Serve the chicken over a bed of rice, drizzling the sauce generously over the top.
Garnish with fresh herbs like parsley or cilantro for added color and flavor.
