Glazed Lemon Pepper Chicken with Baby Potatoes
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recipe ingredients
4 skinless, boneless chicken breasts
4 Tbsp. honey
finely grated lime zest and juice of 1 lemon
2 garlic cloves, crushed
1 Tbsp. Dijon mustard
2 tsp. freshly ground black pepper
1 lb 10 oz (750 grams) baby salad potatoes
recipe directions
Slash each chicken breast two or three times with a sharp knife. In a shallow dish, mix the honey, lemon zest and juice, garlic, mustard and black pepper. Add the chicken and turn to coat. Leave to marinate for at least 30 minutes or preferably overnight. Preheat oven to 425*F (220*C). Arrange the potatoes and chicken in a single layer in a shallow sided roast pan and pour any excess marinade on top. Roast for 25 to 30 minutes or until the potatoes are tender and the chicken is cooked. Serve with pan juices.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 339 | 3 | 1 | 38 | 2 | 550 | 44 | 7 |
I made this recipe last night. I added about 3 handfulls of baby carrots to it, since I wanted to add veggies to my meal. I also cut back on the pepper to 1.5 tsp, because 2 tsp seemed like so much. I think I could have cut back a little bit more even, it seemed very peppery. The second night, the meal was better. I re-heated it and added a little bit of water to the mixture so that it wouldn’t get dried out from the re-heat, and I think the ingredients really mixed together well and tasted better the second time around. I’ll definately make it again, perhaps with just 1 tsp of pepper this time, and I might experiment with adding more veggies, like zuchinni or mushrooms.
We made this recipe the other night and it was delightful! The only thing I would change would be to use about 1 tsp. of pepper instead of two. It was REALLY peppery, and although I liked it, my eyes were watering from eating it. Other than that, the flavor is great, it’s easy to cook, and very healthy!
I thought this was a good base for a recipe. The potatoes need to be roasted for 15 minutes longer than the chicken, so I would suggest using a caserole dish and cooking the potatoes tossed in the marinade in the oven and cooking the chicken and remaining marinade in a skillet for 15-2 minutes on the stove top. It makes for a moist chicken breast. i would also recommend cutting the pepper amount in at least half and using more mustard than called for. Also, this recipe doesn’t say how much lemon zest to use…I just guessed and it was good. You probably can;t go wrond unless you use a whole lemon!