Chicken: Easy & Clean Eats for Dinner!

 Our Pastured Poultry Chicks are already 3 weeks old!!   They aren't that cute anymore but everyone goes through an awkward stage...

Our Pastured Poultry Chicks are already 3 weeks old!! 

They aren't that cute anymore but everyone goes through an awkward stage...

I’ve been a clean eating mama for close to six years now!  What does that even mean?  It means I don’t eat food that doesn’t have an expiration date, comes from a box, is processed or isn’t REAL food.  Most of the time, anyways, I mean I am human.  It wasn’t the easiest transition for me, however.  I knew that if there was ANY hope, seriously even just a smidgen of hope of me sticking to a clean eating meal plan or lifestyle that the food that went into my belly needed to be tasty, or it wasn’t going to stick.  I desperately wanted to eat clean food but not feel like I was depriving myself, or my taste buds!

So, I’m going to give you three recipes that are easy, healthy & clean!  In order of easy to easier, these three recipes are sure to please your taste buds and your goals of preparing clean, delicious meals at home.  Also, you’ll notice they don’t have a lot of clean up, which is a huge bonus for us busy mama’s, am I right?


Easier: One Pan Lemon Parmesan Chicken & Asparagus from Chelsea’s Messy Apron

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Total Time: 40 Minutes

Serves: 4-6                                       

Calories: 432 kcal

GROCERY SHOPPING LIST:

1.5 Pounds of boneless, skinless pastured chicken breasts

1/3 cup flour

1 cup panko – check the Asian food aisle

1 cup parmesan cheese

1 teaspoon dried parsley

½ teaspoon garlic powder

3-4 lemons

1 tablespoon minced garlic

8 tablespoons melted butter separated, unsalted

1 tablespoon lemon pepper seasoning

1 pound of asparagus

3 tablespoons of extra virgin olive oil

3 tablespoons of honey

(optional) fresh parsley and 1 lemon for topping

COOKING INSTRUCTIONS:

1.    Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.

2.    Grab three bowls. Add the flour to one bowl.

3.    Combine panko, 1/2 cup freshly grated parmesan cheese, dried parsley, garlic powder, about 1/2 teaspoon each of salt (I use seasoned salt) and pepper. Stir.

4.    In the final bowl, add 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice (depending on lemon flavor intensity desired), minced garlic, and 5 tablespoons melted butter. Stir. Remove 4 tablespoons of this mixture and set aside.

5.    Slice chicken breasts to the size of tenders (about 1 and 1/4th inch strips) or use chicken tenders.

6.    Coat in flour, heavily dredge in garlic lemon mixture, and then coat in the Parmesan panko mixture.

7.    Place on prepared sheet pan. Use any remaining Parmesan panko mixture and sprinkle over tenders. Sprinkle lemon pepper seasoning over the tenders (I use Mrs. Dash lemon pepper)

8.    Bake in preheated oven for 10 minutes and remove.

9.    Flip the tenders to the other side.

10. Place the asparagus next to the tenders and drizzle the reserved lemon butter sauce. Sprinkle remaining 1/2 cup Parmesan cheese over the asparagus and toss with tongs.

11. If desired place lemon slices over the chicken (optional)

12. Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165 degrees F.

13. Meanwhile, whisk remaining 3 tablespoons melted butter, 3 tablespoons lemon juice, 1-2 teaspoons lemon zest, 3 tablespoons olive oil, and 3 tablespoons honey in a small bowl. Add some pepper and parsley if desired.

14. Remove from the oven and top with the honey lemon mixture and fresh parsley if desired and enjoy immediately.

15. Do not top chicken breasts with the honey lemon mixture unless eating immediately and aren't planning on having leftovers since it will make it soggy.


Easy: One Pan Balsamic Chicken & Veggies from Cooking Classy with a Sprinkle of Fancy

Prep Time: 10 Minutes

Cook Time: 13 Minutes

Serves: 3-4

GROCERY SHOPPING LIST:

¼ cup + 2 tablespoons Italian salad dressing (I make my own, it’s simple, or buy a good brand from the grocery store)

3 tablespoons of balsamic vinedar

1 ½ tablespoons of honey

1/8 teaspoon crushed red pepper falkes

1 ¼ pound of boneless, skinless pastured chicken tenderloins

2 tablespoons of extra virgin olive oil

salt and freshly ground black pepper

1 pound of fresh asparagus OR 1 pound of fresh green beans

1 ½ cups of matchstick carrots

1 cup grape tomatoes, in halves

COOKING INSTRUCTIONS:

In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.

Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.

Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).


Easiest: Baked Chicken with Potatoes, Carrots and Herbs from Sweet Phi

Prep Time: 15 Minutes

Cook Time: 55 Minutes

Total Time: 1 Hour 10 Minutes

Serves: 4-6

GROCERY SHOPPING LIST:

2 pounds Yukon gold potatoes, peeled & cut into quarters

2 pounds large carrots, peeled & cut into chunks

1 medium-large sweet onion, peeled and cut into chunks

2 pounds of boneless, skinless pastured chicken breasts

3 tablespoons extra virgin olive oil

2 tablespoons fresh herbs (thyme, oregano, parsley, rosemary – finely chopped)

1 teaspoon pink Himalayan salt

½ teaspoon garlic salt and onion salt

fresh cracked pepper, to taste

COOKING INSTRUCTIONS:

Preheat oven to 400.

Peel and cut the vegetables and herbs. In a large baking dish scatter the onions, potatoes and carrots, sprinkle with half the salt, pepper and half of the fresh herbs and half the olive oil.

Next add the chicken breast on top of the vegetables and slightly nestle them in to the vegetables. Drizzle remaining olive oil over the chicken, then sprinkle remaining fresh herbs and salt/pepper and garlic and onion salt.

Bake for 55 minutes then check for doneness, the potatoes should be soft when poked with a fork, remove from oven, allow to cool for 5 minutes, then enjoy!


Each of these recipes is sure to be healthy & full of taste!  I love the Baked Chicken the most of these three because I literally get to walk away while the oven does all the work.  Don’t forget to set your timer!  I’ve learned that the hard way before.

If you try any of these recipes, be sure to take pictures and share on social media using the hash tag, #RightLaneMeals

Also, if you’re looking for a place to get your pastured poultry, this year we are offering a limited amount to local friends and family, so be sure to get your orders in before they’re gone!  You can do that here: https://www.rightlaneranch.com/beef-chicken-lamb/pastured-poultry

 

Life is what you make it! 
When you grow your food, you feed your soul.

 

Julie Campbell

Right Lane Ranch

Spray, Oregon