- 4 chicken breasts (about 1.5 pounds)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/3 cup lemon juice, freshly squeezed
- 1/4 cup Madhava Natural Sweeteners Ambrosia Honey
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Veggies: 2 bunches asparagus (trimmed), 1 head of broccoli, 1 head of cauliflower
- Garnish: lemon slices, additional parsley
Ingredients:
Overview
For an easy weeknight meal, chicken paired with in-season vegetables is always a good option. It’s packed with protein, simple, and with the right marinade, it can be extremely flavorful! Fortunately, we have just the marinade your taste buds have been craving with this honey lemon chicken that can be made with just 1 pan. Try serving with a side of grilled sweet corn!
As a bonus, this chicken and veggies recipe is super easy to reheat for lunch the next day! Simply store the leftovers in small, portion-sized glass containers so you can pop them right into the microwave for a delicious lunch at work or school. We recommend reheating the chicken and veggies at 60% power for 1.5-2 minutes, covered with a damp paper towel to prevent the chicken from drying out.
Directions
- Preheat oven 400°F and line a baking tray with parchment paper. Arrange the chicken on the sheet, drizzle with olive oil and lightly season with salt and pepper. Set aside.
- In a small mixing bowl, combine the lemon juice, honey, garlic, and parsley. Carefully spoon out 3/4 of the honey lemon mixture over the chicken and top with lemon slices.
- Bake for 20 minutes, or until the chicken is cooked through with no pink in the middle. Arrange the veggies around the chicken, season with salt and pepper and pour the remaining honey lemon mixture over the veggies. Return to the oven and broil until the chicken is golden and the veggies are cooked.
- Garnish with the remaining parsley and additional salt and pepper, if desired.
