Honey-Butter Chicken
Lemon-Roasted Asparagus and Spaghetti
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Ingredients
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 Tbsp olive oil
- 6 Tbsp butter
- 5 Tbsp honey
- 3 Tbsp apple cider vinegar
- 2 cloves garlic, minced
- ½ tsp crushed red pepper
Instructions
- Season chicken lightly with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 7 to 8 minutes or until done.
- Stir in butter, honey, vinegar, garlic, and red pepper. Cook, stirring often, until sauce is thickened and chicken is browned.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 2 tsp whole-grain mustard
- 1 (12-oz) pkg gluten-free spaghetti
Side Dish Instructions
- Preheat oven to 400°F. Arrange asparagus on a foil-lined rimmed baking sheet; stir together oil, lemon juice, and mustard. Drizzle over asparagus, and toss. Bake 10 minutes or until crisp-tender. Season with salt and pepper to taste.
- Meanwhile, cook pasta according to package directions.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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