One-Pan Dinner: Honey Lemon Chicken and Vegetables
Recipe adapted from Buzzfeed.
I don’t think it’ll come as a surprise that I’m not big into cooking meat.
Truth is I’m not too big on eating it either, but I’ve concluded that having meat in my diet is the best decision for my body right now. That, and I still dream about the beef carpaccio at Calgary’s Raw Bar and the buffalo tartare at the well-missed Bar C.
Eating meat definitely trumps cooking meat. I’m going to sound like a big baby as you read this but seeing a turkey defrost/being prepped creeps. me. out. I can handle chicken breasts/thighs, lean beef, most ground meats, pork and ready-to-cook seafood, but anything needing a heavy dose of butchering is a no-go. It’s the slippery, slimy, high-risk of salmonella and E-coli that gets me. Until the meat is prepped, I’ll be in the next room sipping my wine, mmmk?
Now, on to the super simple meal I hope you will make yourself this week. If you haven’t invested in a cast-iron pan, this is the time to do so. They’re easily found on Amazon (FYI affiliate link) and at HomeSense, and can be used on the stove, in the oven and over the campfire. Win. Win. Win. Oh, and they make cleanup a snap — just wipe them down with water and a sponge while the pan is still hot!
One-pan dinners are the king meal of weeknights. They usually have a short ingredient list and simple seasonings that are easy to mix and match. In this recipe, trade the lemon for a lime, use whatever veggies you have in the fridge and go for it. Just keep the proportions similar. In the fall, I’ll be trading in the honey for maple syrup, the lemon juice for soy sauce and stirring in sweet potatoes, beets and brussels sprouts.
But, as the weather warms up (I think? You never know in Alberta…) I’ll be keeping this honey-lemon version on rotation for those busy evenings that get even busier as the daylight hours stretch on.
Honey Lemon Chicken and Vegetables
- 1 lemon, juiced
- 2 Tbsp. olive oil (plus more to drizzle)
- 2 tsp. honey (in the fall/winter, switch this up to maple syrup!)
- 1 tsp. garlic powder
- 2 chicken breasts
- salt and pepper to taste
- 1 cup zucchini, chopped
- 1 cup tomato, chopped (cherry tomatoes work well, but use what you have on hand)
- 2 carrots, sliced (or 1 cup, sliced baby carrots)
1) Choose what you’re cooking in; cast-iron or oven-safe pans are preferable. If you don’t have a pan that you can also pop into the oven, set aside a baking dish to transfer your meal into.
2) Preheat your oven to 400F.
3) Mix together the lemon juice, olive oil, honey and garlic powder in a small bowl.
4) On the stove, warm a pan over medium-high heat. Add the chicken and brown each side for 2-3 minutes.
5) Add the vegetables to the pan and pour previously combined sauce over top.
6) Transfer your oven-safe pan to the oven, or swap out your pan for an oven-safe dish.
7) Bake for 20 minutes or until chicken is cooked through. It doesn’t hurt to give the vegetables and chicken a stir halfway through as well.
8) Serve straight from the pan or dish!