PCG Foods: Baked Lemon Chicken with Spring Greens

This makes for a great Friday night dinner that can be prepped in the morning after browning the chicken and placing it on spring vegetables of your choice. Simply place in the fridge until dinner time, then bake last minute and have a one pan dinner. You can also serve with rice, quinoa, lentils or potatoes. Easy clean-up for the Sabbath.


  • 2-3 lemons (depending on size and juice)
  • ¼ cup raw honey
  • 2 bunches asparagus, woody ends snapped off
  • 1 bunch baby broccolini, halved lengthways
  • 2 chicken breasts, halved horizontally*
  • Olive oil


  • Preheat oven to 400˚F (200˚C). Zest and juice one lemon. Thinly slice remaining lemon.
  • Combine all lemon juice and honey. Season simply with salt and pepper (or other herbs and spices to add variety).
  • Arrange the asparagus and baby broccolini in a single layer in a large, deep roasting pan (or a sheet pan).
  • Heat olive oil in a skillet. Season chicken and sear/brown for two minutes on each side in the skillet. Place over the asparagus mixture in the sheet pan.
  • Cook the lemon slices for 30 seconds on each side in the skillet. Arrange over chicken in the sheet pan.
  • Boil lemon juice and honey mixture in skillet (after browning the chicken breasts) and pour over the chicken.
  • Bake for 8-15 minutes (depending on thickness) until the chicken is cooked through. Sprinkle with lemon zest to serve.

*Free range and hormone free is ideal.

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