Who doesn’t love only using one pan? I really love how simple this is, and yet how much flavor there is! I am all about the lemon! And basil, and asparagus, and sweet potatoes. Ok, so basically it’s a winner. Plus, it’s something that my kids will eat, which is always exciting. I usually try and play it cool when they eat my dinners, I don’t make a big deal out loud, but in my head I am cheering, woot wooting, and just so happy watching them enjoy real food. Does anyone else have kids who think sucking on a lemon is just the best?! I think it’s so funny, so anytime I can incorporate lemons into a meal I will, just because I know it will make my meal more enticing to them.
Chicken and veggies is just such a classic meal, and you can eat it in SO many different ways. I actually like to make an extra pan full of just roasted veggies to either consume that night or save for the next day. There is nothing better than roasted vegetables. Ok, maybe there are a couple things that could possibly top them (homemade apple crisp anyone?), but not many! I really try to have the vegetables be the main dish, and the meat be the side. Just wait until you try these potatoes, they are hard to resist with this lemon basil sauce.
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- 4 chicken breasts, pound until thin, or cut horizontally
- 1 cup avocado oil (or olive oil)
- zest of 1 lemon
- Juice of 1 lemon (plus an extra lemon to squeeze on top if desired)
- 3 tbsp chopped fresh basil
- 1 large clove garlic, minced
- ½ tsp salt (+ more to taste)
- 2 medium sweet potatoes, skinned and chopped into small pieces (must be small or they won't cook all the way)
- half of bundle of asparagus stalks
- 1 tsp lemon pepper (+ more to taste)
- Preheat oven to 375 degrees, and place foil on a baking sheet. Cover with cooking spray.
- Make the marinade by mixing oil, lemon, lemon zest, basil, garlic and salt in a small bowl or measuring cup.
- Pour half of the marinade in a bag and mix the chicken around until all the chicken is covered in the sauce.
- Spread chicken out onto pan. Add vegetables around. You won't get a single layer, but it will be ok.
- Pour remaining sauce over the vegetables.
- Bake for 15 minutes, and then turn the heat up to 425 degrees and bake another 10 minutes, until chicken is no longer pink.
- Sprinkle lemon pepper, salt and pepper on top. Spread some basil over chicken and veggies.
- And don't forget to squeeze extra lemon juice on top if you love lemon like I do!
Recipe inspred from: wholesomeelicious.com