EAT: Honey-Chile Chicken

June is a bit unpredictable in Colorado. Arapahoe Basin could still be open for skiing. We could be burning up at 95 degrees. Possibly both. Who knows? One certainty is that the farmer's markets will be open. While the local produce selection is slim pickings in late spring, there will without a doubt be a large chile roaster at the end of the row of booths. Which means we are buying freshly roasted green chile. My husband wants it in his eggs, on his sandwiches, and stirred in with his rice. I try to come up with some new ways to mix in the green chiles each time we buy them. I decided to try this recipe on the fly and we all enjoyed the results.

Ingredients
2 chicken breasts
1 tbsp honey
1/4 c. apple cider vinegar
2 tbsp. olive oil
salt and pepper to taste
2 large roasted green chiles

Whisk the honey, vinegar, olive oil, salt and pepper together.

Dice the green chile. Mix half of it into the honey mixture.

Cut the chicken breasts into four pieces. I cut them in two directions--holding the knife vertically and then horizontally.
Mix the chicken in with the honey mixture.

Cover the bowl with a plate (then you don't need plastic wrap) and allow it to marinate for at least an hour.
Preheat the oven to 400.
Spray a cookie sheet with cooking spray and spread your chicken out on it.

Bake it for 20-30 minutes, turning half-way through. (This would also be excellent on the grill!)
Once it is fully cooked, top it with the remaining green chile.

 Serving options:
Wild rice and a side salad

Tortillas and Asian slaw
Roasted asparagus and fresh bread
As a salad over spinach and arugula with tomatoes and a vinaigrette

(Plenty for leftovers!)

Let us know if you give it a try!