I kinda have an obsession with spring onions that time of year. They’re so mild and delicious, kinda like a cross between leeks and scallions. They look like big fat purple scallions!
On the left are scallions, right spring onions!
The dill and lemon work so well with the onions, this is certainly a favorite around here! We
usually pair it with basmati rice and sautéed zucchini, but whatever veggies you have around are fine, really!
Ingredients:
👉 6-9 Chicken Tenderloins (or 2-3 breasts, or use thighs!)
👉 1-2 spring onions, chopped including some green tops
👉 ½ of a lemon
👉 A few sprigs of dill
👉 Salt & pepper to taste
👉 Carrots (about 3 medium) sliced however you’d like them
👉 2-3 T avocado oil
Directions: Pre-heat oven to 350˚. Place chicken, trimmed, into a baking dish, sprinkle with salt & pepper. Add chopped spring onions and carrots, and the tear the dill with your fingers as you throw it in. Squeeze the lemon juice on top, then slice up the lemon and toss it in the dish also (you won’t eat these pieces, it’s for extra flavor and color). Drizzle avocado oil on top and mix it well, arrange the chicken pieces so they are not on top of each other. Bake for about 30 minutes or until there is no pink left inside, juices run clear.
