Month-of-Mediterranean: Honey Lemon Chicken with Vegetables

Soy sauce in a Mediterranean-themed diet? Yep. But that’s because . . . See the February 1^st post where I explain what we’re all about this month. Mediterranean diet principles: lots of veggies—check; low fat—check; small amount of animal protein—check; high flavor—check.

I modified this recipe from BEST BITES on AOL.com by adding in parmesan potatoes and switching to regular carrots from baby ones. I used olive oil instead of sesame, and I subbed basil for the cilantro. Other than that, I mostly followed the recipe below. Oh, and don’t let the number of ingredients faze you. You’re making one sauce and one rub. The rest of the ingredients are the meat and veggies.

Honey Lemon Chicken and Vegetables (serves 4)

3 tablespoons soy sauce

3 tablespoons lemon juice

1/3 cup honey

2 teaspoons olive oil 

1 tablespoon basil paste (I use Gourmet Garden)

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon chili powder 

1 pound of green beans

4 carrots, cut in quarters long ways

20 baby potatoes

¼ cup grated parmesan cheese

Olive oil for coating carrots, potatoes, and beans

8-10 chicken tenders

salt to taste

Preheat oven to 400º F. Spray a large baking sheet with cooking spray or line with parchment paper or Silpat sheet.

In a small bowl, combine soy sauce, lemon juice, honey, olive oil, and basil paste.

In another small bowl, combine smoked paprika, black pepper, cumin, garlic powder and chili powder. Coat chicken tenders in seasoning.

Rub baby potatoes with olive oil and then roll in parmesan cheese.

Cut carrots into length-wise quarters. Lightly coat with olive oil.

Trim the beans and lightly coat with olive oil.

Place potatoes and carrots at opposite ends of the baking sheet. Bake for 10 minutes.

Remove from oven and place the chicken tenders in the middle. Paint on half the sauce mixture. Reserve the remainder. Put the green beans on the

other two sides of the chicken.

Bake for 10 minutes.

Remove the baking pan from oven and flip each tender to the other side. Drizzle chicken, green beans, and carrots with half of the remaining sauce and a pinch of salt to taste.

Bake for another 15 minutes.

Remove sheet pan and drizzle chicken with the remaining sauce.

Set the oven to broil. Place pan back in oven and broil for 2 minutes.

DH’s Rating: 3 ½ Tongues Up

“Too sweet. The flavors are good otherwise, but I don’t like the sweetness.”

I thought it was more like a 4, but he’s the rater. My objection was that the rub and the sauce didn’t seem integrated. Two distinct flavors going on with the chicken. And he loves my Honey Garlic Chicken and Fish Sauce Chicken, both sweet. So what gives?

Sharon’s Note: Next time I make this, I’m going to make a marinade of the sauce and rub and let the chicken sit in it for a half hour. I’ll baste with the mixture, too, as the recipe directs. But this will make for a more even flavor.