This is one of the first Workweek Lunch recipes ever! The original post is here.
You only need to be able to cook one legitimate thing to be considered “good” in the kitchen. That’s where it starts. No, toast doesn’t count. For me, it’s chicken.
Until college, I basically only ate breaded chicken, grilled cheese and pizza. My mom would get me to eat salad sometimes by putting honey on it. No joke.
So naturally, when I started cooking I felt most comfortable making chicken on the stove or in the oven. It took me a long time to figure out exactly how to make it taste good. (No, I never really read recipes). The secret is in the sauce, my friends. For real, making tasty chicken is all about the marinade.
Marinating chicken doesn’t have to be a 4-hour long thing either. If you plan on using a marinade, you just need to make sure that’s the first thing you do when making a meal.
Marinate first, then prep, then cook.
This honey lime chicken recipe paired with sweet potatoes and asparagus make a satisfying lunch that you won’t get bored of. I highly recommend adding the honey-lime marinade to your bag of quick kitchen tricks.
It cost less than $9 to make and requires the simplest ingredients.
That’s the real deal, folks. Like all of the meals I make, it has a balance of protein, carbs and veggies.
Pro tip: Asparagus can be hard to eat out of a Tupperware so it might be a good idea to cut them in half before or after cooking!
Honey Lime Chicken With Asparagus And Sweet Potatoes
Prep Time5 minutes
Cook Time20 minutes
- 2 cloves garlic minced, divided
- 1/2 cup agave, maple syrup or honey
- 1 lime cut into wedges
- 16 oz chicken breast
- olive oil
- 1 large sweet potato peeled and cubed
- 1 tsp cinnamon
- 1 bunch asparagus ends trimmed
- salt and pepper to taste
- Preheat the oven to 400 F
- Make the marinade: Add half of the minced garlic and the honey to a small bowl. Squeeze the lime wedges over the bowl to collect the juice. Stir well.
- Add the chopped chicken and marinade to a zip top bag. Shake the bag a little so the chicken is coated in the honey mixture, then place it in the fridge for 15 mins to an hour.
- Place peeled and chopped sweet potatoes on a baking sheet. Add 1 TBSP olive oil, salt and pepper to taste and cinnamon. Bake for 20 minutes, flipping halfway is optional
- Heat another TBSP of olive oil in a medium-sized pan on the stove on medium heat. Add the remaining garlic to the pan and let cook until fragrant. Add the asparagus and toss. Add salt and pepper to taste. Cover the pan and let cook for 5 minutes. Toss and cook for another few minutes until the asparagus is bright green and fork-tender. When fully cooked to your liking, transfer the asparagus to three meal prep containers.
- Wipe the pan out to remove any remaining oil or garlic (doesn't need to be totally clean). Heat another TBSP of olive oil on medium heat. After about a minute, add the marinated chicken to the pan. Let cook for 4-6 minutes on each side until cooked through. Transfer the chicken to the meal prep containers.
- Transfer the cooked sweet potatoes to the meal prep containers. Let the meals cool until they reach room temperature (20-30 mins should do it), then cover them and store in the fridge.