Lemon Herb Chicken and Potatoes

On days that "feel like a Monday" a one pot meal is a must for our house. One pot meal doesn't have to mean a casserole full of cheese and cream, although those options are tasty. Today's post is a healthy chicken dish that is one that you can throw together, toss in the oven, and chow down all in about an hour. 

I used purple potatoes for today's dish because I think they are pretty and more importantly contain more antioxidants than your regular russet potatoes. By all means, grab red new potatoes or golden potatoes if you have them in the pantry. Just be sure they are smaller in size or they won't be done when the other components of the dish are ready to eat. 

The sauce I make for this recipe is essential a cheese free pesto. Whats even better? This dish is naturally gluten and dairy free! If the way my house smells while it is cooking is any indication, this meal should be a hit! 

Hungry? Good, lets cook!

Printable Recipe Here.

Lemon Herb Chicken and Potatoes

GF/DF

Ingredients:

3 cloves garlic

1 1/2 T fresh parsley

2 sprigs fresh rosemary

1/4 t salt

1/4 t freshly ground black pepper

1/3 cup olive oil

2 boneless, skinless chicken breasts 

1 bunch fresh asparagus, stems trimmed

2 cups purple potatoes

2 fresh lemons

What to do:

Go ahead and preheat your oven to 425°. 

Cut your asparagus into about 2 inch pieces.

Slice your potatoes in half.

Peel your garlic and toss into food processor or blender. I like to use my smaller food processor for this recipe. 

Pulse for about 30 seconds or until minced.

Add in the parsley, rosemary, salt, pepper, juice of the lemons, and olive oil.  Make sure you reserve your lemon halves. 

Process for about a minute or until the sauce forms. It will begin to look creamy. 

Add your chicken breasts, sprinkled with a little salt and pepper, potatoes, and asparagus into an 8 x 11 baking dish. 

Place your reserved lemon halves in the corners of the baking dish.

Pour your garlic sauce over the entire dish. 

Bake uncovered for about 40 minutes, or unit the chicken juices run clear. About half way through, baste the chicken with the sauce that accumulates at the bottom of the dish. This will help keep the chicken moist. 

Remove from oven and enjoy!

Thanks Y'all!

-Wise Wife 

Watermelon Salad with Balsamic Reduction

I know what you are thinking, balsamic reduction? How the heck could I possibly be able to make that.  I promise you, it is SO easy to make!!! If you can boil water, you can make this reduction! It takes less than 5 minutes to cook and adds amazing flavor to a simple watermelon salad. 

I also use fresh mint in my watermelon salad. I grow fresh mint in my yard because it is so simple to take care of! All you need is good soil and remember to water and your mint will grow like a weed.

If you don't have a yard, or a good spot to plant an herb garden, opt for an herb pot! I have my mint in a separate pot because it gets so large, but I have small amounts of several other herbs in combination pots. Perfect for just the two of us. 

My rosemary plant started in a pot but quickly outgrew it. When we moved, I planted it in the ground and it has been thriving every since.  I have had my aloe plant for over a year now and have transported it into a larger pot without trouble.  Aloe is another one of those SUPER easy things to grow and lets be honest, I frequently burn myself in the kitchen. An aloe plant is the perfect thing to have on hand for me! 

I have blue cheese listed as an ingredient in this recipe. I didn't get to enjoy due to my dairy allergy, but Hubs loved it. Your choice if you want to use it or leave it out. 

Printable Recipe Here!

Watermelon Salad with Balsamic Reduction

Naturally GF

Ingredients:

4 cups fresh watermelon chunks

1/4 cup fresh mint

1/2 red onion

1 T capers 

2 T olive oil

1/4 cup balsamic vinegar

Crumbled Blue Cheese (optional)

What to do:

About 10 minutes before you are ready to serve your salad, start your balsamic reduction.

Add your balsamic vinegar into a small sauce pan. 

Bring to a SLIGHT boil.

Let it boil for 3 1/2 minutes and the vinegar has reduced by half.

Remove from heat and allow to cool. It will begin to thicken a bit and voila, you have your reduction! 

While your reduction is cooling, chop your basil.

Chop your onion into small pieces. 

Add all of the ingredients (except the balsamic reduction) into a medium bowl.

Stir it all together. 

Drizzle the balsamic reduction over each serving.

Thanks Y'all!

-Wise Wife