Delicious Easter Dinner Recipe


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This delicious and easy recipe is perfect for Easter night, or any night around it. Try something new this year!


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Seared Chicken with Orange Pan Sauce



  • 1 1/2 pounds boneless skinless chicken breasts, cut in half lengthwise
  • 2 tablespoons olive oil
  • pinch onion powder
  • pinch garlic powder
  • pinch kosher salt
  • pinch pepper
  • 1/2 cup orange juice, about 1 orange
  • 1 teaspoon Dijon mustard
  • pinch dried rosemary, minced
  • 1 tablespoon brown sugar


  1. Heat olive oil in a large heavy skillet (I used my cast iron) until it begins to smoke.
  2. While the oil is heating, sprinkle seasonings on chicken.
  3. Place chicken, without crowding, in the skillet. Let the chicken sear without moving for at least 2 minutes. Then flip and let it continue to cook until juices run clear, about 4-5 minutes depending on the thickness of your meat.
  4. When the chicken is finished cooking, transfer to a plate and lightly tent.
  5. Add remaining ingredients to the skillet. Stir to combine and bring to a low simmer. Let the sauce simmer for a few minutes or until it begins to thicken slightly. Remember this is a thin ‘sauce’ not a ‘gravy’.
  6. Plate the chicken and spoon sauce on top.

Nutritional Information

Serving Size: 148g Calories 153 Fat 3 Carbs 5.5 Fiber 0 Protein 24.

Roasted Brussels Sprouts and Carrots



  • 1 pound brussels sprouts, stemmed trimmed and cut in half length-wise
  • 3-4 carrots, peeled and cut into 1/4” rounds
  • 1 cup onions, chopped
  • 3-4 slices bacon, chopped
  • 1-2 tablespoons olive oil
  • kosher salt, to taste
  • pepper, to taste


  1. Preheat oven to 400.
  2. Place prepared vegetables and bacon on a large rimmed baking sheet; drizzle with oil (just enough to lightly coat); and sprinkle with kosher salt and pepper.
  3. Place the vegetables on a center rack and roast for 20 minutes.
  4. Remove from oven, toss with a spatula, and return to the oven for another 20 minutes – brussels sprouts will be nice and crisp and carrots tender.

Nutritional Information

Serving Size 212g Calories 142 Fat 6 Carbs 19 Fiber 7 Protein 6.


KID NOTE:  Serve the chicken with pan sauce on the side.

VEGETARIAN TIP: Pan sear 3/4” slices of eggplant 10-12 minutes per side until well browned and tender. Make pan sauce as indicated.

GLUTEN FREE MODIFICATIONS: Gluten free as written.

Active: 20 mins  ·   Cook: 40 mins  ·   Serves: 4


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