Chicken with Sauteed Asparagus and Lemons #SundaySupper

Apr 7, 2013 by

Keeping the food budget under control is an important aspect of running a home. I learned this from experience. While trying to cut food costs, creativity is a must. I try not to go too wild at the grocery store but, as a food blogger I see so many possibilities whenever I go shopping! But no matter what, I try to make my meals healthy and attractive – especially the budget friendly meals!

Today’s theme for #SundaySupper is budget friendly meals. Such awesome inspiration! Our hosts today are Lane from Supper For A Steal and Pam from Blueberries And Blessings. Please be sure to check the recipe’s from the links below.

Over the past few weeks, I have been making a few changes to my diet. Kindly pardon my lack of posts recently. All will fall into place soon. I will show you some of what I have been making very soon. Today’s recipe is a refreshing spring dish. I deviated from my original idea which was lemon chicken (didn’t turn our the way I hoped)…and ended up with this recipe. Panko crusted chicken breasts with Sauteed Asparagus with Lemon Slices and Capers.


Chicken & Sauteed Asparagus with Lemon_1



Chicken with Sauteed Asparagus and Lemons #SundaySupper


  • 5 Chicken Breast Cutlets (or 2 chicken breasts, thinly sliced)
  • 1 Tbsp Dijon Mustard
  • 1/2 Cup Panko Breadcrumbs
  • 3 Tbsp Grapeseed Oil
  • 1 bunch Asparagus, washed and trimmed
  • 1 Lemon
  • 2 Cloves garlic, Sliced
  • 1 Tbsp Capers, rinsed
  • Salt & Pepper


  1. Brush both sides of each piece of chicken with mustard, then sprinkle with salt and pepper
  2. Coat each piece with the breadcrumbs
  3. In a large skillet, heat grapeseed oil over medium high heat
  4. Brown garlic in the oil. Discard garlic.
  5. In batches, brown each piece of chicken on both sides until nicely browned and cooked through. Transfer to a plate and set aside
  6. Slice the lemon in half. Cut one half into slices.
  7. In a large skillet, add a tablespoon of oil and bring to a medium heat.
  8. Gently sautee the asparagus for about 6 minutes. Add the capers and the lemon slices. Add the juice of the other half of the lemon.
  9. Sautee for about 3 minutes more
  10. Sprinkle with salt and pepper (to taste)
  11. Plate and serve


This recipe is easy, healthy and affordable. Could anyone resist spring asparagus? Bright lemons? Not me. It also fits well into the changes I’m making to my diet. I will be reducing my processed carbohydrate intake for the next few months. So this means more fresh ingredients in my kitchen, as it should be.

I really do like to cook my chicken in oil fragrant with garlic. It gives such wonderful flavour.


Chicken with Sauteed Asparagus and Lemon_2a

Chicken & Sauteed Asparagus with Lemon-42


Such an easy and affordable spring recipe. Do you have great, tasty, healthy budget recipes? Please tell me about them in the comments below.


Chicken & Sauteed Asparagus with Lemon-55

Chicken & Sauteed Asparagus with Lemon and Capers


Here are the amazing budget friendly recipes from the #SundaySupper team.

Starters, Soups, and Salads



Drinks and Desserts



Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Announcing the Food & Wine Conference sponsored by Sunday Supper!It’s being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Check it out by clicking here → Food & Wine Conference


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Roast Chicken With Orange Gremolata #WeekdaySupper

Feb 27, 2013 by

I love being in the kitchen. A while back, cooking used to be a leisurely hobby that I loved to do from the desire to nurture my family. On occasion, I will have the time to prepare wonderful meals that keep me in the kitchen and on my feet for a few hours. Being a stay at home Mother to my children allows me to support my family in a way that only I can, at the moment. As the kids get older and become more active and busy with life outside of the house, my cooking time gets cut down. Soon, I will have to start focusing on how I will prepare meals when I return to the working world. It’s okay if I cook on a Friday night now, but at some point – I’m pretty sure that will become history :-) I will need someone to cook for ME.

#SundaySupper is a movement that encourages families to eat together at least once a week, typically on a Sunday but this could be any day of the week based on a families scheduling. As an extension of #SundaySupper, we are pleased to share with you #WeekdaySupper! We will be sharing quick and easy meals every day of the week. How awesome is that? Today I am sharing with you a #WeekdaySupper that is super easy and flavourful with wonderful fresh ingredients ~ Roast Chicken with Orange Gremolata. I found this lovely recipe in the Weight Watchers New Complete Cookbook. I totally forgot I had it.

What I loved about this recipe the most, is that it used fresh ingredients to season and infuse flavour into the chicken. I didn’t change the ingredients, I just changed how I prepared it. The instructions required me to “grill” and turn each piece every 10 minutes until it was cooked through. Well, this is a mid-week supper. I could be doing something else while the chicken is in the oven. So, I roasted the chicken! Its my favourite way to prepare chicken these days anyhow.


Chicken with Orange Gremolata_2



Roast Chicken With Orange Gremolata #WeekdaySupper

Prep Time: 20 minutes

Cook Time: 30 minutes

This recipe was slightly adapted from Weight Watchers, The New Complete Cookbook.


  • 8 Chicken Thighs, skin on
  • 1/2 Cup Chopped Fresh Parsley
  • Grated zest of an Orange
  • 3 Garlic Cloves, minced
  • 1 Tbsp Olive Oil + some to brush over chicken
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • Additional Salt & Pepper


  1. Preheat oven to 375C (Roast)
  2. Prepare Gremolata: In a small bowl, mix parsley, garlic, oil, parsley, cumin, salt and pepper. Reserve 3 tbsp for garnish
  3. Lightly brush chicken with olive oil. Season chicken thighs with salt and pepper
  4. Place about a teaspoon of the Gremolata under the skin of each chicken thigh.
  5. Roast chicken for about 30-40 minutes or until cooked through
  6. Serve with rice and garnish with fresh gremolata


The first question that came to mind when I saw this dish was “What is Gremolata?”. Gremolata is an Italian Condiment that typically consists of Parsley, Lemon Zest, Garlic and Oil. There are many variations, some substituting the parsley for herbs like rosemary, mint, sage or cilantro. Additions may include capers and chopped nuts. Gremolata can be served with pasta, most meats as well as fish. Lots of possibilities with this one. I’m sure I will be trying out some other recipes using Gremolata.


Orange Gremolata Ingredients


I was surprised how quickly this came together. So fresh and fragrant.


Orange Gremolata - ingredients

Orange Gremolata


A teaspoon of Gremolata goes a long way. I spread it evenly under the chicken skin.


Chicken with Orange Gremolata-3

Roast Chicken with Orange Gremolata


Dinner is served in no time. My husband found this meal to be different from what we normally have so I got a nod for choosing this recipe. I hope you enjoy it as much as we did.


Chicken with Orange Gremolata-4

Roast Chicken With Orange Gremolata


Dinner during the week can be easy, flavourful and healthy too. 😉 Enjoy!


This Week’s  #WeekdaySupper Recipes:

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Rice and Crunchy Baked Chicken with Vegetables, Guest Post by Sandra of Sandra’s Easy Cooking

Aug 10, 2012 by

Today I have a very special guest post by Sandra of Sandra’s Easy Cooking. Sandra was one of the first food bloggers that I came across shortly after joining Foodbuzz a year ago. Ever since, I have been enjoying Sandra’s recipes, stories and photographs. Sandra is one of the nicest foodies that I have come across and I’m so glad I met her. Please check out her blog and see the healthy meals that she creates. She’s a woman with my own heart! We eat to live and take great care in what we put into our bodies! A few of my favourites from Sandra are: Caribbean Chicken Curry With Rice, Dinner Frittata, and Thai Green Chicken Curry, as well as Banana and Apple Nut Muffins! Guys, if you don’t know of Sandra, please go to her blog and get to know her! 

Sandra, thank you for taking time from your busy schedule in order to contribute to The Lovely Pantry! I understand the limited time we mothers have when we have little ones, so please know how much I appreciate you!

Enjoy today’s post by Sandra: Rice & Crunchy Chicken with Vegetables.


My name is Sandra from Sandra’s Easy Cooking. I am honored and grateful that Lyn asked me to guest post here on her beautiful blog while she is on vacation. I enjoy spending time here looking at her amazing pictures as my mouth is watering every time I visit.

I have great meal for you all today. It is nutritious and delicious like my eldest son would say.

My blog is full of balanced meals and I try to keep it that way in hope that my readers can have and find an idea what to make for their next meal. I tend to try always something new and experiment with other cuisines so this particular recipe have a lot of Asian influences. Since I am cooking at least twice a week Asian based meals, I wanted to share this recipe with Lyn’s readers too. 

Now let me show you how I made this delicious and pretty easy dish.


Rice and Crunchy Chicken with Vegetables. Photography by Sandra of Sandra’s Easy Cooking



Rice and Crunchy Chicken with Vegetables, Guest Post by Sandra of Sandra’s Easy Cooking
Recipe Type: Main
Author: Sandra from Sandra’s Easy Cooking
Serves: 4
  • 1 tsp. Oil
  • 1 head of Broccoli, cut the florets
  • 1 head of Gai Choy {bok choy or savoy cabbage if neither is available}
  • 1 red Bell Pepper
  • 2 large Carrots
  • 2 Garlic cloves
  • 1 tbs. Soy Sauce
  • Pinch of Salt
  • Marinate:
  • 1 tbs. Soy Sauce
  • 1 tbs. Honey
  • 2 Garlic cloves
  • 1/4 tbs sea salt
  • 1/4 cup Chicken or Vegetable Stock
  • Sprinkle of Crushed Red pepper
  • For chicken you will need:
  • 4 Chicken fillets
  • 2 eggs, beat
  • 1 cup of flour
  • 2 cups of Bread Crumbs
  • Pinch of Salt and Pepper
  • Rice:
  • 3 cups of short grain Rice
  • 4 cups of water
  • Pinch of salt
  1. Chicken
  2. Mix the ingredients for the marinate and add chicken fillets; it can marinate for few hours or over night in a bag or airtight container {refrigerate}. Mix the eggs, and in other 2 bowls add in each all-purpose flour and Bread crumbs. Season the bread crumbs with pinch of salt and pepper. Preheat the oven on 400 degrees Fahrenheit. Dip the chicken starting first with flour, than egg, flour, egg and finally bread crumbs. Chicken fill be completely coded. On a baking sheet line parchment paper and place the chicken on it. Bake for 20-25 minutes; if the fillets are thicker allow it to bake for up to 35 minutes.
  3. Rice:
  4. Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear; drain. Place the rice in the pot and double the amount of water. Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low and cook about 20 minutes, or until the water is almost gone. Stop the heat and let it steam for about 15 minutes before opening the lid. Fluff the rice with rice spatula
  5. Vegetables:
  6. Boil the salted water and drop the gai choy. Let it cook for 2 minutes in a boiling water; drain and set aside.
  7. Put a Wok or large skillet and heat over medium high temperature, add oil and vegetables. Stir fry for few minutes and sprinkle with crushed red peppers and pinch of sea salt. Pour Chicken or Vegetables stock to enhance the flavor; Continue to stir fry until the vegetables are tender yet crisp {2-3 minutes}. In a last few seconds add splash of Soy sauce, stir and serve.


Vegetables. Photography by Sandra of Sandra’s Easy Cooking


Rice and Crunchy Chicken with Vegetables. Photography by Sandra of Sandra’s Easy Cooking


Rice and Vegetables. Photography by Sandra of Sandra’s Easy Cooking


I made two versions, one for meat lovers and the other for vegetarians. So use your imagination and add your twist on this dish.


Serve it HOT and Enjoy!


Thank you Lyn for inviting me today to be your guest, and thank you all for reading!

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Tarragon Chicken #SundaySupper

May 6, 2012 by

I’m very happy to be able to participate in this weeks #SundaySupper! Todays theme is “May Flowers, Veggies and Herbs.” I didn’t  hesitate to prepare this as a wonderful spring dish. I think I may have tweeted my joy when I saw that Tarragon was available again ~ a true indication that spring has arrived! For those that are not familiar with Tarragon, it is an herb that is quite popular in French cuisine and pairs very well with chicken and fish. It is very aromatic and reminds me of liquorice! When I made this dish almost 2 years ago for the first time, I enjoyed it immensely. I decided to serve the chicken with Fennel (a vegetable with a very similar aroma to Tarragon) as well as Zucchini and Jasmine Rice.


Tarragon Chicken with Pan Seared Fennel and Zucchini, Jasmine Rice



Tarragon Chicken
Recipe Type: Main
Author: Lyn of The Lovely Pantry
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 4
A French dish, perfect for a comforting family dinner
  • 1 Tbsp unsalted butter
  • 4 Tbsp olive oil
  • 8 Drumsticks, Skinless (any part of the chicken is good)
  • Salt and pepper
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 1 shallot, minced
  • 1/2 Cup Half & Half
  • 1/2 cup fresh tarragon and a few extra for garnish
  1. Season chicken with salt and pepper
  2. In a large dutch oven, warm oil and butter over a medium-high heat
  3. Brown chicken in batches and set aside
  4. Add all the chicken pieces back to the pot
  5. Add broth, cover and simmer for about 20 minutes
  6. Take the chicken from the pot and set aside.
  7. Add shallot to the pot and soften, about 5 minutes
  8. Add wine, allow to reduce about 7 minutes
  9. Add half and half, stir to combine
  10. Add chopped Tarragon, stir and cover for about 5 minutes
  11. Add chicken back to the pot, cover and allow to simmer for about 10 minutes
  12. Serve and garnish with fresh Tarragon

Served with pan seared Fennel, pan seared Zucchini Slices and aromatic Jasmine Rice

Recipe adapted from Laura Calder’s version:


Such a lovely herb. I love the scent and flavour!


Fresh Tarragon


Brown the chicken pieces in batches. If you used chicken pieces with the skin on, you may want to skim some of the fat left over in the pot. Not too much – since that’s where the base flavour is.


Chicken in Olive Oil and Butter


After you’ve browned all pieces of chicken, and cooked them down in the broth, set them aside while you build the Tarragon sauce.


Chicken, resting


Soften the shallots in the broth.


Softening the Shallot


Add the fresh Tarragon into the Broth and cream mixture. Simmer.


Fresh Tarragon in wine and cream sauce


The sauce should have a rich, thick consistency. Taste at this point, to see if you need salt and/or pepper. Add the chicken back to the pot to incorporate the flavour.


Tarragon Chicken Sauce


The sauce is terrific. The texture is great and the flavour is awesome.


Creamy Tarragon Chicken Sauce


Dinner is served!


Tarragon Chicken, Jasmine Rice, Fennel and Zucchini



Here are some wonderful spring inspired meal ideas for #SundaySupper using Herbs and Vegetables. These recipes will  inspire you to spend more time Around the Family Table!

Cocktails and Wine Pairings: 



Side Dishes:



Happy Sunday! Enjoy quality time with your loved ones this evening.


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Chicken, Linguine and Crimini

Mar 2, 2012 by

I’m getting to like this business of freestyle cooking (cooking without a recipe). It adds a little mystery to meals. It’s kinda cute when my husband asks “whats cooking?” and I say “Oh, you’ll see *bats eyelashes*” when what I really mean to say is “Honey, I have no idea!”. I’ve always been pleasantly surprised at how great the meals turn out. I LOVE it. One of my recent freestyle meals was Smoked Paprika Chipotle Chicken with Spirali Pasta and Kale Pesto. I had ingredients that I wanted to use and I ran with it.

My ingredient for today’s post is Crimini Mushrooms. I can’t say that I’m a big fan, however I wanted to be adventurous and incorporate it into a meal. It’s a great thing to challenge yourself. I knew I wanted pasta, and I knew I wanted it creamy. I just wanted a quick way of doing it, while utilizing items in my Pantry. So anyway, the idea was born on a recent trip to the grocery store. Crimini Mushrooms were on sale so I grabbed a pack and here is what I came up with.


Chicken, Linguine, Crimini


I will say, that when I am preparing a freestyle meal, I get really focused and sometimes I don’t get to take photographs of the process. So I only have the finished result today. It tasted great and I got my little man to eat it! He only questioned the mushrooms half way through, but he ate everything in his plate. You should have seen him slurping the pasta. The things that bring mothers joy. *insert big smile here*


Chicken, Linguine and Crimini
Recipe Type: Main
Author: Lyn of The Lovely Pantry
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 3
A quick family meal using Crimini Mushrooms
  • Linguine Pasta
  • Grapeseed Oil to cook the chicken
  • 3 Chicken Breasts (Skinless, Boneless)
  • 2 Tsp All Purpose Seasoning
  • 1 Cup Sliced Crimini mushrooms
  • 1 Can Low Fat Cream of Chicken Soup (284 ml)
  • 1 Onion, chopped
  • 1 Tbsp Olive Oil
  • Salt & Pepper
  • 1/2 Cup Low Sodium Chicken Broth (or whatever you need)
  1. Season chicken breasts with salt, pepper, all-purpose seasoning
  2. In a hot skillet, add grapeseed oil and cook chicken 6-8 mins on both sides over medium high heat until cooked through and juices run clear. Set aside
  3. Set pasta to boil, following the directions on the package (I used half a pack)
  4. In a warm skillet, add olive oil. Add onions and saute until translucent
  5. Add crimini, and saute until soft, about 5-7 minutes
  6. Season with salt and pepper
  7. Add can of cream of chicken soup
  8. Stir to incorporate
  9. If you find it too thick, add broth until you have reached your desired consistency
  10. When pasta is cooked, drain and add to the skillet with the mushrooms
  11. Toss to incorporate
  12. Plate immediately and serve with sliced chicken on top


Chicken Breast, Linguine Pasta and Crimini Mushrooms

Hows that for dinner in a jiffy?

Have a great weekend!!!


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