Meyer Lemon Chicken Breast Recipe

Prepare the Vegetables

Preheat the oven to 400°F (200°C). Wash and chop the rainbow potatoes, Brussels sprouts, and delicata squash into bite-sized pieces. Toss with olive oil, salt, and pepper, and spread evenly on a baking sheet.

Roast the Vegetables

Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and golden brown, stirring halfway through.

Cook the Bacon

In a large skillet over medium heat, cook the bacon until crispy. Remove from the skillet and set aside, leaving the drippings in the pan.

Sauté Mushrooms and Kale

In the same skillet, add cremini mushrooms and sauté for 5 minutes until they start to brown. Add the baby kale and cook until wilted. Remove from the skillet and set aside.

Cook the Chicken

Season the chicken breasts with salt and black pepper. In the same skillet, add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and no longer pink. Remove from the skillet and let rest.

Make the Meyer Lemon Butter Sauce

In the same skillet, reduce heat to low and add butter, juice of Meyer lemons, and capers. Stir until the butter is melted and the sauce is well combined.

Serve

Slice the chicken and serve over the roasted vegetables, spooning the Meyer lemon butter sauce over the top. Crumble the bacon on top before serving.