Dinner
Lemon Herb Chicken with Honey Roasted Potatoes and Asparagus
A fresh, flavorful dinner made with real ingredients! Juicy, herb-seasoned chicken pairs perfectly with crispy honey roasted potatoes and crisp asparagus for a balanced, gluten free meal that’s both nourishing and satisfying.
Yield: 2
Lemon Herb Chicken with Honey Roasted Red Potatoes and Asparagus
A classic meal that is simple, nourishing and packed with whole food goodness.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 3 tbsp olive oil
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp paprika
- salt and pepper to taste
For the Potatoes
- 1 1/2 lbs small red potatoes, quartered
- 2 tbsp avocado oil
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Asparagus
- 1 bundle asparagus, trimmed
- 1 tbsp avocado oil
- Salt and pepper to taste
Instructions
- In a bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, paprika, salt, and pepper. Cut chicken breasts in half lengthwise (this will help them cook faster and more even). Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Let marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together olive oil, honey, Dijon mustard, garlic powder, paprika, salt, and pepper. Add potatoes and toss to coat.
- Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
- Toss asparagus with olive oil, salt, and pepper. Roast on a baking sheet at 425°F for 10–12 minutes.
- Preheat a skillet or grill pan over medium heat. Add a drizzle of olive oil. Cook the chicken for about 5–6 minutes per side (or until chicken is cooked through). Let rest for 5 minutes before serving.