Chicken Breasts and Potatoes with Asparagus (Instant Pot)
Succulent chicken in a fresh and zesty sauce with a hint of sweetness. This honey lemon chicken is ready in a snap. A brilliant weeknight one pan meal with potatoes and asparagus.
4 chicken breasts, boneless and skinless
1 lb baby red and yellow potatoes
2 Tbsp. olive oil
1/3 cup lemon juice, freshly squeezed
¼ cup pure honey
1 Tbsp. soy sauce
1 Tbsp. garlic, minced
1 tsp. fresh ginger, minced
2 Tbsp. parsley, freshly chopped, divided
12 asparagus, woody ends removed
4 lemon slices
kosher salt
black pepper, freshly ground
Combine the lemon juice, honey, soy sauce, ginger, garlic, half of the parsley, salt and pepper and mix it.
Pour two thirds of the honey lemon mixture into a separate bowl, add the chicken and marinate in the fridge for 30 minutes.
Meanwhile, wash the baby potatoes, asparagus and pat them dry.
Add the olive oil in a large bowl and add the potatoes and asparagus. Toss them into the oil, add salt and pepper and make sure they are evenly coated. Separate those on different plates then set aside.
Line a baking sheet with foil or parchment paper, arrange chicken on the sheet and season lightly with salt. Arrange the lemon slices over the top and cover with foil.
Insert the cooking pan to the roast level in the oven. Close the door.
Select ROAST and set the temperature to 365°F for 38 minutes. Press START.
When the remaining time is 18 minutes, uncover the chicken, place the chicken directly on the cooking pan and remove the foil. Continue to cook.
When the oven shows the TURN FOOD sign, open the door and carefully flip the chicken with a tong and arrange the asparagus around the chicken and pour the remaining honey lemon mixture over the chicken, asparagus and potatoes. Close the door and continue to cook.
When the cooking ends, leave the cooking pan for a couple of minutes in the oven before removing it.
Divide and transfer the chicken breasts, asparagus, and potatoes on 4 serving plates and serve immediately.
Makes 4 servings.