Baked lemon chicken with spring greens
Discover a delightful Baked Lemon Chicken with Spring Greens recipe featuring zesty lemons, sweet honey, fresh asparagus, and tender broccoli. Perfect for a healthy and flavorful dinner, this dish offers a protein-packed meal with vibrant, seasonal vegetables.
- 20 Mar 2024
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Baked lemon chicken with spring greens is a delightful and healthy meal that's perfect for any occasion. Combining the zesty flavor of lemons with the natural sweetness of honey, this dish is both light and satisfying. The tender asparagus and broccoli complement the succulent chicken breasts, making it a well-rounded and nutritious option for dinner.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C).
- Zest one of the lemons and then juice both lemons into a small bowl.
- Mix the lemon juice and zest with honey. Whisk together until well combined. You can add a pinch of salt and pepper to the marinade if you like.
- Season the chicken breasts with salt and pepper on both sides.
- Place the chicken breasts in a baking dish and pour half of the lemon-honey marinade over them, ensuring they are well coated.
- Allow the chicken to marinate for at least 15 minutes. If you have more time, marinating them for up to 2 hours in the refrigerator will add more flavor.
- Wash and trim the asparagus. Cut or snap off the tough ends.
- Cut the broccoli into bite-sized florets.
- Optionally, toss the asparagus and broccoli with 2 tablespoons of olive oil, salt, and pepper.
- Arrange the marinated chicken breasts in the center of the baking dish.
- Spread the asparagus and broccoli around the chicken.
- Pour the remaining lemon-honey marinade over the vegetables and chicken.
- Place the baking dish in the preheated oven.
- Bake for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the vegetables are tender.
- Once cooked, remove the baking dish from the oven.
- Optionally, garnish with fresh herbs such as parsley or dill.
- Slice the second lemon and use the slices as a garnish for extra zing.
- Serve the baked lemon chicken hot, accompanied by the roasted spring greens. Enjoy!
Tips:
- Marinate the chicken in the lemon and honey mixture for at least 30 minutes to enhance the flavor.
- Preheat your oven to 400°F (200°C) for the best baking results.
- Cut the asparagus and broccoli into even-sized pieces to ensure they cook evenly.
- Line your baking dish with parchment paper for easy cleanup.
- Baste the chicken with the juices halfway through baking to keep it moist.
- Add a sprinkle of fresh herbs like parsley or dill before serving for an extra burst of flavor.
This baked lemon chicken with spring greens is not just delicious but also easy to prepare. With a few simple ingredients, you can create a meal that's as nourishing as it is tasty. Serve it for a weeknight dinner or a special occasion, and enjoy the fresh, vibrant flavors.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 250kcal | 10% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 6g | 17% |
| Sugar 18g | 18% |
| Fat | |
| Fat 3.53g | 4% |
| Saturated 0.75g | 2% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 130mg | 24% |
| Vitamin B1 0.41mg | 35% |
| Vitamin B2 0.52mg | 40% |
| Vitamin B3 13mg | 81% |
| Vitamin B6 1.23mg | 72% |
| Vitamin B9 140ug | 35% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 90mg | 100% |
| Vitamin E 2.72mg | 18% |
| Vitamin K 130ug | 107% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 4.83mg | 44% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 380mg | 30% |
| Potassium, K 980mg | 29% |
| Selenium, Se 30ug | 56% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 1.99mg | 18% |
| Water | |
| Water 340g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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