4-5 Chicken breasts, boneless, halved
1/2 cup honey, raw is preferred
1/4 cup lemon juice
1/4 cup liquid aminos or soy sauce (Bragg’s liquid aminos is non-GMO and full of amino acids – my favorite natural substitute for soy sauce!)
2 tsp dijon mustard
Onions & Mushrooms, grilled
Mayonnaise & Dijon Mustard, as desired (homemade coconut mayo is delightful with these sandwiches!)
4-5 Hamburger buns (we love the sprouted wheat burger buns from Alvardo Street bakery, making them free of phytates and easily digestible!)
Place chicken in an ungreased 8×8 casserole dish. Combine honey, lemon juice, liquid aminos, and dijon mustard and pour over chicken. Cover and allow to marinate in the fridge for several hours (6-8 hours is best). Rotate chicken several times to allow them to absorb as much marinade as possible. Remove from fridge and bake, uncovered, at 350 degrees for about 30 minutes, or until juices run clear. Combine marinade with mayonnaise and more dijon mustard for a yummy spread. You can also BBQ then on the grill for about 15 minutes. If you BBQ the chicken, bring the liquid marinade to a boil on the stove before combining with mayo and dijon as described above. Lather up your hamburger bun with desired toppings and enjoy!
Makes 4-5 servings.