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 

Lemon Caper Pasta

One misconception about pasta is that you always have to slop some type of sauce on top. This recipe proves that you don't. Add the power of garlic and lemons together and the end result is a deliciously healthy, simple pasta dish. 

This recipe takes no time at all to throw together so it is a perfect option for a late at work evening. Even better, this would be a great one for picky kids! I decided to use whole wheat pasta for tonights dinner. However, this can easily be a GF dish by swapping whole wheat pasta for GF pasta. 

Hubs topped his portion with a little parmesan cheese and said it was delicious. Lets whip up dinner!

Printable Recipe Here!

Lemon Caper Pasta

DF

Ingredients:

3 T olive oil

2 cloves garlic

2 boneless, skinless chicken breasts 

3 T capers

12 oz penne pasta 

2 lemons

1 cup fresh basil

2 pinches of salt

1/4 t black pepper 

What to do:

Mince your garlic.

Chop your chicken into bite sized pieces and rinse and chop your basil.

Cook your pasta according to package directions, drain and reserve 3/4 cup pasta water. 

While your pasta is cooking, heat olive oil over medium heat in a deep skillet.

Add in your garlic and capers. Pan fry for about a minute.

Add in your chicken and zest of one lemon and cook until no longer pink.

Add in juice of one lemon, stirring to remove any brown bits from the bottom of the pan.

Add in your cooked pasta, basil, pasta water, juice of the other lemon, salt, and pepper and stir everything together.

Serve in a bowl and watch your Hubs smile!

Thanks Y'all!

-Wise Wife