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!