Honey Lemon Chicken
Ingredients
1.25 lbs of boneless, skinless chicken thighs, trimmed
1 tsp lemon pepper seasoning
3 cloves garlic, minced
1 lemon, juiced and zested
2 tbsp honey
2 tbsp low sodium soy sauce
2 tbsp extra virgin olive oil, divided
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika
¼ to ½ cup low sodium chicken broth
Asparagus and Mushroom Ingredients
1 lb asparagus, trimmed and cut into 2-inch pieces
8 oz mushrooms, sliced
3 cloves garlic, minced
1 lemon, zested and juiced
2 tbsp extra virgin olive oil
Salt and pepper to taste
Optional: 1 tbsp fresh parsley, chopped (for garnish)
Chicken Instructions
Preparation: Begin by patting the chicken thighs dry with a paper towel. Season the thighs evenly with lemon pepper seasoning, ensuring it's well rubbed into the meat. Place the seasoned chicken in a Ziploc bag or a large shallow dish and set aside.
Make the Marinade: In a small bowl, whisk together minced garlic, lemon juice and zest, honey, soy sauce, 1 tablespoon of olive oil, sea salt, black pepper, and smoked paprika. Pour this marinade over the chicken in the bag or dish.
Marinate the Chicken: Seal the bag or cover the dish, then gently massage the marinade into the chicken to coat evenly. Refrigerate and let marinate for at least 2 hours, or up to 12 hours for deeper flavor.
Cook the Chicken: Heat the remaining tablespoon of olive oil in a large frying pan over medium-high heat. Once the oil is hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes on one side until nicely browned, then flip and cook on the other side for another 2-3 minutes.
Deglaze and Finish Cooking: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Reduce the heat to medium-low and continue cooking for another 4 to 5 minutes, or until the chicken reaches an internal temperature of 160°F.
Rest and Serve: Transfer the chicken to a plate and loosely cover with aluminum foil. Allow it to rest for about 5 minutes, or until the internal temperature rises to 165°F. Serve your delicious Lemon Pepper Honey Glazed Chicken warm and enjoy!
Vegetable and Mushroom Instructions
Prepare Ingredients: Wash the asparagus and mushrooms thoroughly. Trim the woody ends from the asparagus and cut them into 2-inch pieces. Slice the mushrooms. Mince the garlic and zest the lemon.
Cook Vegetables: Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
Add Asparagus and Mushrooms: Increase the heat to medium-high and add the asparagus and mushrooms to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Season: Add the lemon juice and lemon zest to the skillet. Season with salt and pepper to taste. Stir everything together and cook for an additional 1-2 minutes to let the flavors meld.
Garnish and Serve: If using, sprinkle chopped parsley over the cooked vegetables for added color and freshness. Serve hot alongside your main dish and rice.
Lemon Pepper Honey Glazed Chicken (per serving)
Calories: 310
Total Fat: 14 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 142 mg
Sodium: 740 mg
Total Carbohydrates: 10 g
Dietary Fiber: 0 g
Sugars: 9 g
Protein: 36 g
Cooked White Jasmine Rice (1 cup cooked)
Calories: 205
Total Fat: 0.4 g
Saturated Fat: 0.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 2 mg
Total Carbohydrates: 45 g
Dietary Fiber: 0.6 g
Sugars: 0 g
Protein: 4.2 g
Garlic Lemon Asparagus and Mushrooms (per serving)
Calories: 70
Total Fat: 5 g
Saturated Fat: 0.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 30 mg
Total Carbohydrates: 6 g
Dietary Fiber: 2.8 g
Sugars: 3 g
Protein: 3.5 g
Total Nutritional Summary Per Meal (Including All Components)
Calories: 585
Total Fat: 19.8 g
Saturated Fat: 3.8 g
Trans Fat: 0 g
Cholesterol: 142 mg
Sodium: 772 mg
Total Carbohydrates: 61 g
Dietary Fiber: 3.4 g
Sugars: 12 g
Protein: 43.7 g
