LEMON PEPPER CHICKEN BREAST
This recipe is for an incredibly easy yet delicious lemon pepper chicken with sauteed chicken, carrots, onions, and a fabulous gravy. Great with garlic mashed potatoes!
Provided by RBG100
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Rub chicken breasts with lemon pepper seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chicken breasts until juices run clear, 7 to 10 minutes per side. Remove chicken from the skillet and cover with foil.
- Add remaining 2 tablespoons butter, carrots, and green onions to the skillet. Saute until crisp-tender, stirring frequently, 3 to 5 minutes.
- Whisk chicken broth and flour together and pour over the vegetables in the skillet. Bring to a boil; simmer until thick, about 5 minutes. Add sour cream and mix well. Return chicken breasts to the skillet. Heat until warmed through, 3 to 5 minutes.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 8 g, Cholesterol 104.5 mg, Fat 17.7 g, Fiber 1.2 g, Protein 25.6 g, SaturatedFat 10 g, Sodium 980.9 mg, Sugar 2.4 g
LEMON-PEPPER VEGETABLES
Our Test Kitchen tossed together this colorful side dish that's sure to brighten up any dinner table. The mild seasoning lets the veggies' fresh flavors shine.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, combine green beans and water. Cover and microwave on high for 5-6 minutes or until crisp-tender. , Stir in squash. Cover and microwave on high for 2 minutes. Add tomatoes. Cover and cook 30 seconds longer or until heated through; drain. Gently stir in the butter, lemon-pepper and Italian seasoning.
Nutrition Facts : Calories 49 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 88mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED VEGETABLES
The easiest, simplest, and BEST way to roast vegetables - perfectly tender and packed with so much flavor!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.* Serve immediately.
LEMON PEPPER CHICKEN KEBABS
Bite size chicken pieces are soaked in a fresh lemon pepper marinade then threaded onto skewer sticks with tender summer veggies and perfectly grilled to get that delicious char. It's a dinner everyone will love!
Provided by Jaclyn
Categories Main Course
Time 1h35m
Number Of Ingredients 11
Steps:
- In a mixing bowl whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, pepper and salt.
- Place chicken breasts in a gallon size resealable bag and pour marinade over chicken.
- Seal bag while pressing excess air out and rub marinade over chicken.
- Transfer to refrigerator and let rest 1 - 2 hours. If using wooden skewers soak in water at least 1 hour.
- Preheat a grill over medium-high heat to about 425 degrees.
- Thread chicken, zucchini, squash and red onion onto skewers.
- Brush grill grates lightly with oil then place kebabs on grill.
- Grill about 5 minutes per side or until center of chicken registers 165 degrees on an instant read thermometer.
- Season with more pepper to taste if desired and serve warm.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 302 kcal, Carbohydrate 11 g, Protein 31 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 87 mg, Sodium 632 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
BROILED PAPRIKA AND LEMON-PEPPER CHICKEN BREASTS
The great blend of spices on these broiled chicken breasts has a wonderful flavor and pairs well with many vegetable side dishes.
Provided by StephanieLyn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
- Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
- Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 316.2 calories, Carbohydrate 8 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 3.2 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 3632.8 mg, Sugar 2.2 g
CREAMY LEMON CHICKEN PASTA PRIMAVERA
This Pasta Primavera with lemon, chicken and spring vegetables is perfect for any night of the week. That creamy sauce is all kinds of dreamy!
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 16
Steps:
- Place the chicken on a cutting board in front of you.
- Place your hand on the chicken and carefully cut the chicken in half, horizontally (resulting in two thin fillets).
- Season flour with salt, pepper and garlic powder (optional).
- Coat the chicken with the flour.
- Heat a large pan over medium heat. Add the butter and oil to the pan.
- Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside.
- Cook the lemon slices for a minute per side then remove.
- In the same pan, add another small knob of butter then add the onion and garlic.
- Saute for a few minutes then add the zucchini, asparagus and green beans.
- Season with the Italian seasoning, salt and pepper. Cook for a few minutes then pour in the cream.
- Simmer until the sauce has reduced slightly and the vegetables are cooked.
- Add the Parmesan and lemon juice and stir in. Add the chicken and lemon slices back to the sauce and allow to heat through.
- Serve the chicken, vegetables and sauce over cooked pasta of your choice then top with fresh herbs and serve.
Nutrition Facts : Calories 502 kcal, Carbohydrate 70 g, Protein 28 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 77 mg, Sodium 204 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
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