Yesterday was St. Patrick’s Day. My feeds were filled with images of corned beef, cabbage, and potatoes. I went back and forth on what I should make for dinner. Ultimately I decided I wasn’t in the mood for corned beef. I did not really want a big heavy meal. I have had a slight cold or sinus infection this week. Nothing to knock me off my feet, but enough to be a touch annoying. Jackson does not recall having corned beef before. He has. I wasn’t really in the mood to try to convince him to try a brand new meat. Or cabbage! Sometimes he is not a big fan of change.
We went to the grocery store and I did show him what corned beef looks like. He said he wanted chicken for dinner. He didn’t have to twist my arm. I still wanted to have fun with St. Patrick’s Day though! I decided to make it about COLOR!
There are two recipes in this post. Happy St. Paddy’s Day!!! A day late, but with two recipes in hand 😉
Lemon Honey Chicken
- 2 boneless skinless chicken breasts, cut into bite sized pieces
- 2 lemons juiced
- 2 Tbsp olive oil
- 1 garlic clove, minced
- 1 Tbsp & 1/2 tsp honey
- 1/2 tsp dijon mustard (look for one that has the least ingredients. Mine just has mustard, vinegar, sea salt)
- 1/2 tsp oregano
- 1/4 tsp sea salt
- Several handfuls chopped spinach
Heat olive oil and garlic in a large pan for a couple minutes. Add chicken, and begin to cook. Add lemon juice, honey, mustard, oregano, and sea salt. Bring the sauce to a nice bubble, cooking chicken through. Reduce to a simmer so the sauce reduces and gets a little thicker. Add spinach and cook until wilted. My spinach was in there a touch too long. You can add it a minute or two before serving so it stays a brighter green.
Sautéed Orange and Green Peppers
- 1 orange pepper, diced
- 1 green pepper diced
- Drizzle of olive oil
Combine the peppers in a medium sized pan. Drizzle some olive oil over them. Cook until tender.
I served the chicken over the peppers and it was a nice combination!
Nicole M. VandeBoom 