Honey, Lemon, & Garlic Chicken Pasta

I honestly threw this together for dinner tonight as I am low on groceries (hence my earlier post about tuna salad on a hotdog bun). I promise, my husband and I are going grocery shopping tomorrow! Anyhow, this dish is delicious and was a big hit with my hubby! It’s a relatively light meal, (I’m not talking about carbs or fat, I mean it’s not overwhelming with flavor) but it will fill you up! Lastly, this recipe is mostly about your desire of taste and eyeballing, I’ll write it how I made it but you can of course alter it to your liking.

1 box of thin or angel hair pasta

6 chicken breast tenders

olive oil

2 lemons

3 cloves of garlic

honey

chicken seasoning

1 tbsp parsley

salt & pepper

First start with the chicken. Preheat your oven to 375. Lay a sheet of parchment paper on a cookie sheet and place the chicken on it. Coat the chicken with a generous drizzle of olive oil, then sprinkle the chicken with the chicken salt, salt, and pepper. Flip the chicken over and repeat. Slice a lemon and place the slices on the chicken. Mince one clove of garlic and spread it over each piece of chicken and bake for 15 minutes.

While the chicken is baking, boil a pot of salted water (I like to add a little drizzle of olive oil to the water while it boils). Once the water has come to a boil, cook the pasta until al dente.

Once the chicken has baked for 15 minutes, remove the lemon slices and flip the chicken. Drizzle some honey over the top of each piece of chicken and squeeze the lemon juice (from half of the second lemon) over each piece of chicken. Bake for an additional 10 minutes.

Drain the pasta. While the pasta is draining, pour the olive oil into a large pan (just enough to fill the bottom of the pan). Heat the olive oil over medium-high heat. Chop the other two garlic cloves and toss them into the olive oil when it has heated up. Quickly add the pasta, and the other half of the second lemon, to the pan. Cook the pasta in the pan for about two minutes (just until the garlic is cooked). Be sure to stir the pasta constantly while cooking (this part is very important, as it is easy to burn pasta and garlic). Once the garlic is cooked, toss the pasta into a large bowl.

By this time, the chicken should be done cooking. Remove from the oven and transfer to a cutting board. Slice the chicken into bite-sized pieces and add to pasta. Add the parsley and enough salt and pepper to flavor the pasta. Stir the whole mixture together and yummy, it’s ready!

Enjoy 🙂

Dairy-Free Chicken Salad

Forgive me for this picture, no matter what I did I just couldn’t make this look good, but I promise it’s delicious! Have I ever let you down before? This is my mom’s recipe and it really hits the spot. My mouth is watering just writing this post 😉 This recipe makes about 4 servings/sandwiches.

6-8 chicken breast tenders, thawed

olive oil

2-3 stalks of celery

1/2 c. walnuts, toasted & chopped

1/2 c. halved grapes

3/4 c. mayo

1 tsp. mustard

1/4 tsp. sugar

salt & pepper to taste

1/4 c. coconut milk (sweetened or unsweetened)

Preheat your oven to 375 degrees and place chicken on parchment paper on a cookie sheet, spaced out. Brush both sides of all the chicken with olive oil and sprinkle with salt and pepper. Bake the chicken for 15 minutes and then flip and bake for an additional 10 minutes. The chicken is done when the center is no longer pink at all. I usually cook mine till the internal temperature is between 160 and 170 degrees, it cooks it completely without drying it out. While the chicken cooks chop the celery and add to a large mixing bowl. I usually cut my celery down the middle and then chop it, I don’t like the pieces to be too big. Cut the grapes in half (make sure you use a really sharp knife or they’ll just squish onto the cutting board) and add them to the bowl. Next add the mayo, mustard, sugar, and salt and pepper and mix together.

Once the chicken is done, let it cool and slice it into cubes. When I slice it, it usually falls apart and shreds, this is a good thing as you don’t want it to be super chunky. I freeze my walnuts to keep them fresh so I like to toast them before chopping them into the salad. I usually cook them for five minutes at 350 degrees. Once they cool, chop them and add them to the mixture. Add the coconut milk and mix to thin the mayo. If you aren’t allergic to dairy (like me) or you aren’t vegan, than feel free to add 1/4 c. milk or cream instead! This salad is best on lightly toasted bread with a little touch of mayo on the bread. These also make delicious lettuce wraps!

Enjoy and God bless!