GFLunch & Dinner
Hot Honey Lemon Chicken with Loaded Smashed Potatoes & Parmesan Cauliflower
These crispy loaded smashed potatoes are my favorite.
Makes 4 servings (each chicken breast cut into 2 thin cutlets)
450Calories
40gProtein
45gCarbs
12gFat
6gFiber
Macros estimated per serving, includes chicken and both sides.
For the chicken
- 2 organic chicken breasts
- ¼ cup hot honey
- 1 tablespoon mustard
- Juice of 3 medium lemons
- A drizzle of olive oil
- ¼ cup plain Greek yogurt
- 3 cloves garlic, finely chopped
- ¼ cup finely chopped yellow onion
- Salt and pepper, to taste
For the loaded smashed potatoes
- 1 bag baby potatoes
- Olive oil spray
- Salt and pepper, to taste
- 4 slices turkey bacon
- ¼ cup shredded light Mexican cheese
- 2 tablespoons grated Parmesan
- Fresh chives, chopped
For the cauliflower
- 1 head cauliflower, cut into florets
- Olive oil spray
- Salt and pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- ¼ cup grated Parmesan
Instructions
- Prep and marinate the chicken. Slice each chicken breast horizontally into 2 thin cutlets and pound to an even thickness. Place in a resealable bag with the hot honey, mustard, lemon juice, olive oil, Greek yogurt, garlic, onion, salt, and pepper. Seal and gently massage to coat. Refrigerate for at least 6 hours or overnight.
- Preheat the oven to 400°F. Rinse the baby potatoes well and pat dry. Lightly spray a baking tray with olive oil, add the potatoes, and spray them lightly again. Season with salt and pepper.
- Roast the potatoes. Bake for 30–40 minutes, or until easily pierced with a fork.
- Prep the toppings. While the potatoes roast, cook the turkey bacon in a skillet until crispy. Let cool slightly, then crumble. Chop the chives.
- Roast the cauliflower. Arrange the florets on a separate baking tray. Lightly spray with olive oil and season with salt, pepper, garlic powder, and onion powder. Roast for about 20 minutes, until tender and golden brown. You can add the tray while the potatoes are cooking.
- Grill the chicken. Heat the grill to about 350°F. Remove the chicken from the marinade and discard the rest of the marinade. Grill for approximately 5 minutes per side, until the center reaches 165°F. Let rest for a few minutes before serving.
- Smash and load the potatoes. Gently press each potato flat with a spatula. Top with the Mexican cheese, crumbled turkey bacon, chives, and Parmesan. Broil for up to 5 minutes, watching closely, until the cheese is melted and the edges are crispy.
- Finish the cauliflower. Sprinkle the roasted cauliflower with Parmesan and broil for 2–3 minutes, watching closely, until golden and crisp.
- Serve! Divide the chicken, loaded smashed potatoes, and Parmesan cauliflower among 4 plates or meal prep containers.
Originally shared in my Substack post Week of 10/5 Menu & Recipes on October 12, 2026.