Tag Archives: lemon

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

baked lemon chicken with parsley on a white plate

Baked Lemon Chicken

baked lemon chicken with parsley on a white plate

Make this delicious baked lemon chicken for the whole family to share. Shop our 1 Day Meat Sale this Saturday May 4th and get huge savings on chicken breasts. It’s the perfect recipe to celebrate an amazing deal! Visit our Weekly Ad to learn more.

Click here to watch the recipe video.

Ingredients:

2 garlic cloves, minced

1½ tablespoons fresh lemon juice

1 tablespoon olive oil

1½ teaspoons lemon zest

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon fresh ground black pepper

4 boneless, skinless chicken breasts (about 1¼ pounds)

1 small lemon

1 tablespoon unsalted butter

½ cup low-sodium chicken broth

Chopped fresh parsley leaves for garnish (optional)

Instructions:

Preheat oven to 375°. In small bowl, whisk together garlic, lemon juice, oil, lemon zest, paprika, salt and pepper. Place chicken in large zip-top plastic bag; pour lemon mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine; marinate 10 minutes.

From lemon, cut four ¼-inch-thick slices. Remove chicken from marinade; discard marinade. In large oven-safe skillet, melt butter over medium-high heat. Add chicken and cook 3 to 5 minutes until 1 side is browned. Remove skillet from heat; turn chicken breasts and top with lemon slices. Bake 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°. Transfer chicken to plate; keep warm.

Place skillet over medium-high heat. To deglaze pan, use chicken broth. With wooden spoon, scrape browned bits from bottom of skillet. Cook 3 to 5 minutes or until broth is reduced by half. To serve, spoon sauce over chicken and garnish with parsley, if desired.

Approximate nutritional values per serving: 216 Calories, 8g Fat (3g Saturated), 80mg Cholesterol, 278mg Sodium, 3g Carbohydrates, 1g Fiber, 25g Protein

Honey Lemon Chicken with Baby Potatoes

Honey Lemon Chicken with Potatoes

Honey Lemon Chicken with Baby Potatoes

Buzz through this honey lemon chicken recipe and enjoy your meal-prepped-goodness throughout the remainder of the week. The sweet and citrus flavor make for the perfect combination of flavors!

Scroll to the bottom to watch this recipe come to life!

Ingredients:

Chicken breast, sliced or to your liking

Salt and pepper

Honey

Lemon

Baby Potatoes, or cubed potatoes of your choice

Olive Oil

Instructions:

Preheat your oven 350 degrees.

Slice chicken breasts into thin slices, or buy it pre-cut.

Line a baking sheet with aluminum foil and place chicken on the pan, leaving room for your potatoes.

Salt and pepper the chicken to your liking, then drizzle with honey and squeeze fresh lemon juice over the top.

Add potatoes to the pan, and drizzle with olive oil and more salt and pepper for seasoning.

Add your leftover lemon slices across the pan for more flavor.

Cook for 30-40 minutes or until potatoes are tender and chicken is well done. Each oven will vary, so check on the chicken around the 25 minute mark and remove if fully cooked to avoid drying it out. Then add the potatoes back in for the remaining 10-15 minutes.

Serve yourself a plate of your freshly made chicken, and place the rest in containers for meal prep to eat throughout the remainder of the week!

Honey Lemon Chicken with Baby Potatoes

Honey Lemon Chicken with Potatoes

Honey Lemon Chicken with Baby Potatoes

Buzz through this honey lemon chicken recipe and enjoy your meal-prepped-goodness throughout the remainder of the week. The sweet and citrus flavor make for the perfect combination of flavors!

Click here to watch this recipe come to life!

Ingredients:

Chicken breast, sliced or to your liking

Salt and pepper

Honey

Lemon

Baby Potatoes, or cubed potatoes of your choice

Olive Oil

Instructions:

Preheat your oven 350 degrees.

Slice chicken breasts into thin slices, or buy it pre-cut.

Line a baking sheet with aluminum foil and place chicken on the pan, leaving room for your potatoes.

Salt and pepper the chicken to your liking, then drizzle with honey and squeeze fresh lemon juice over the top.

Add potatoes to the pan, and drizzle with olive oil and more salt and pepper for seasoning.

Add your leftover lemon slices across the pan for more flavor.

Cook for 30-40 minutes or until potatoes are tender and chicken is well done. Each oven will vary, so check on the chicken around the 25 minute mark and remove if fully cooked to avoid drying it out. Then add the potatoes back in for the remaining 10-15 minutes.

Serve yourself a plate of your freshly made chicken, and place the rest in containers for meal prep to eat throughout the remainder of the week!

Honey Lemon Chicken with Baby Potatoes

Honey Lemon Chicken and Potatoes Meal Prep

Honey Lemon Chicken with Baby Potatoes

Buzz through this honey lemon chicken recipe and enjoy your meal-prepped-goodness throughout the remainder of the week. The sweet and citrus flavor make for the perfect combination of flavors!

Click here to watch this recipe come to life:

Ingredients:

Chicken breast, sliced or to your liking

Salt and pepper

Honey

Lemon

Baby Potatoes, or cubed potatoes of your choice

Olive Oil

Instructions:

Preheat your oven 350 degrees.

Slice chicken breasts into thin slices, or buy it pre-cut.

Line a baking sheet with aluminum foil and place chicken on the pan, leaving room for your potatoes.

Salt and pepper the chicken to your liking, then drizzle with honey and squeeze fresh lemon juice over the top.

Add potatoes to the pan, and drizzle with olive oil and more salt and pepper for seasoning.

Add your leftover lemon slices across the pan for more flavor.

Cook for 30-40 minutes or until potatoes are tender and chicken is well done. Each oven will vary, so check on the chicken around the 25 minute mark and remove if fully cooked to avoid drying it out. Then add the potatoes back in for the remaining 10-15 minutes.

Serve yourself a plate of your freshly made chicken, and place the rest in containers for meal prep to eat throughout the remainder of the week!

Honey Lemon Chicken with Baby Potatoes

Honey Lemon Chicken with Potatoes

Honey Lemon Chicken with Baby Potatoes

Buzz through this honey lemon chicken recipe and enjoy your meal-prepped-goodness throughout the remainder of the week. The sweet and citrus flavor make for the perfect combination of flavors!

Click here to watch this recipe come to life!

Ingredients:

Chicken breast, sliced or to your liking

Salt and pepper

Honey

Lemon

Baby Potatoes, or cubed potatoes of your choice

Olive Oil

Instructions:

Preheat your oven 350 degrees.

Slice chicken breasts into thin slices, or buy it pre-cut.

Line a baking sheet with aluminum foil and place chicken on the pan, leaving room for your potatoes.

Salt and pepper the chicken to your liking, then drizzle with honey and squeeze fresh lemon juice over the top.

Add potatoes to the pan, and drizzle with olive oil and more salt and pepper for seasoning.

Add your leftover lemon slices across the pan for more flavor.

Cook for 30-40 minutes or until potatoes are tender and chicken is well done. Each oven will vary, so check on the chicken around the 25 minute mark and remove if fully cooked to avoid drying it out. Then add the potatoes back in for the remaining 10-15 minutes.

Serve yourself a plate of your freshly made chicken, and place the rest in containers for meal prep to eat throughout the remainder of the week!