Our Honey Lemon Chicken is a fresh and vibrant seasonal recipe, balancing sweet honey with bright citrus flavours. Paired beautifully with asparagus pesto pasta. Light yet comforting, it’s the perfect dish for warmer June evenings and easy family dinners.
RECIPE OF THE MONTH | June 2026
Honey Lemon Chicken
with Asparagus Pesto Pasta
Serves: 2 | Preparation: 10 minutes | Cook Time: 20 mins
Ingredients
2 Forage Lemon and Pepper Chicken Breast
200g Lilo’s Gemelli Pasta
2 tbsp Basil Pesto
3 tbsp Penllyn Estate Honey
6 Sprigs Wye Valley Asparagus (trimmed ends)
Forage Rapeseed oil
FOR THE SAUCE:
150ml Ty Tanglwyst Double cream
2 tbsp Tomato Fennel Pesto
½ Shallot
100ml White wine
Method
1. Bring a large pan of salted water to the boil and cook the gemelli pasta according to the packet instructions until al dente
2. Meanwhile, heat 1 tbsp rapeseed oil in a large frying pan over medium heat. Add the whole lemon and pepper chicken breasts and cook for 5–6 minutes on each side until golden and cooked through. Remove from the pan and rest for a few minutes before slicing into strips.
3. For the sauce, heat butter in a small saucepan over medium heat and add shallots. Cook gently for 3-4 minutes until softened. Pour in the white wine and simmer until reduced by about half. Stir in the tomato fennel pesto and cook for 1 minute. Reduce heat and add the cream, simmer for 5 minutes.
4. In the same pan as the chicken, add the remaining rapeseed oil and cook the asparagus for 3 – 4 minutes until bright green and just tender.
5. Return the sliced chicken to the pan and drizzle over honey.
6. Drain the pasta and stir in the basil pesto.
7. Plate the pasta with the sliced chicken on top and drizzle over your tomato pesto sauce.
Finish with black pepper and a little lemon zest for extra freshness if desired.
