30-MINUTE LEMONY PASTA WITH GRILLED CHICKEN
Grilled poultry with a light and bright sauce makes this lemony pasta with chicken a surefire win for dinner. It's a simple but elegant 30-minute meal.
Provided by Meghan Yager
Categories Chicken
Time 30m
Number Of Ingredients 11
Steps:
- Preheat grill or grill pan.
- Sprinkle chicken with salt and pepper on all sides. Grill over medium-high heat until no longer pink inside, about 4-5 minutes on each side. Remove from grill and cover with aluminum foil. Set aside.
- Meanwhile, cook pasta according to package directions.
- While pasta is cooking, heat olive oil in a skillet over medium-high heat. Add garlic, parsley, and basil to the pan and cook for 30 seconds, stirring constantly. Pour lemon juice into skillet, and reduce heat to low. Simmer for 3 minutes.
- Pour lemon and oil mixture into a large serving bowl. Drain the pasta, then add it to the serving bowl. Toss well, until pasta is coated.
- Slice chicken into strips, add to the bowl, and toss again. Sprinkle with lemon zest. Serve immediately, with parmesan cheese sprinkled on top.
Nutrition Facts : ServingSize 4, Calories 758 calories, Sugar 3.9 g, Sodium 453.2 mg, Fat 21.3 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 87.7 g, Fiber 3.9 g, Protein 52 g, Cholesterol 117.4 mg
GRILLED LEMON CHICKEN SALAD
Simple and bright, this is the kind of main that puts us in the mood for spring. If you've never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the grill, though you could refrigerate up to a day ahead. This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs.
Provided by Adam Hickman
Yield Serves 4 (serving size: 1 chicken breast and about 1 1/2 cups salad)
Number Of Ingredients 13
Steps:
- Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.
- Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.
- Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.
- Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.
Nutrition Facts : Calories 342, Carbohydrate 7 g, Cholesterol 124 mg, Fat 17 g, Fiber 2 g, Protein 40 g, SaturatedFat 2.3 g, Sodium 452 mg, Sugar 2 g
LEMON PEPPER GRILLED CHICKEN
Meet your new favorite grilled chicken recipe! This savory, delicious Lemon Pepper Grilled Chicken comes together quickly and easily, making it the perfect dinner solution. Great with chicken breasts, legs or thighs!
Provided by Erin @ Delightful E Made
Time 26m
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, and lemon pepper seasoning.
- Place chicken into a resealable plastic bag. Pour marinade over chicken. Seal bag, and refrigerate chicken and marinade for at least 30 minutes or up to 12 hours.
- Preheat grill to medium high heat. Brush grill grates with olive oil, or spray with non-stick grilling spray. Place chicken over indirect heat. Grill chicken breasts for approximately 6-8 minutes per side.
- If unsure about doneness, use a meat thermometer to make sure internal temperature reads 165 degrees.
- Serve right away while warm.
Nutrition Facts : ServingSize 4 oz chicken
CREAMY LEMON-PEPPER ORZO WITH GRILLED CHICKEN
If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet green peas, fragrant fresh tarragon and basil scream spring--though this dish is a year-round classic. Get your fork--and appetite--ready.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil; prepare a grill or grill pan for medium heat.
- Whisk together the yogurt, garlic, lemon juice, 2 teaspoons of the oil and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
- Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board and let stand for at least 5 minutes.
- Add the orzo to the boiling water and cook according to the package directions for al dente, stirring in the peas during the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with the goat cheese, 3 tablespoons of the herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.
- Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon herbs.
Nutrition Facts : Calories 317 calorie, Fat 9.5 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 21 grams, Sugar 4 grams
GRILLED LEMON CHICKEN
Provided by Ina Garten
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
- Skewer with wooden sticks.
GRILLED LEMON-PEPPER CHICKEN SALAD
Easy, summery salad; great for all those low-carb eaters. I make this lemon-pepper chicken salad for my husband when he is on his Atkins® diet.
Provided by REDNECKGRL
Categories Salad Green Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
- Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
- Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
- Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
- Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 25.5 g, Cholesterol 96.9 mg, Fat 4.9 g, Fiber 7.6 g, Protein 39 g, SaturatedFat 1.3 g, Sodium 488.7 mg, Sugar 9 g
LEMON-PEPPER CHICKEN SALAD
Orange and vinaigrette dressing add flavor to this delicious chicken salad layered on lettuce that's ready in 20 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
- Place bread crumbs in shallow dish. Add chicken tenders to dish; press crumbs into chicken to coat well. Place chicken on cookie sheet. Bake 12 to 15 minutes or until no longer pink. Cut chicken into 1-inch pieces.
- Divide lettuce among 4 salad plates or shallow bowls. Top evenly with chicken and orange pieces. Drizzle each with 2 tablespoons dressing. Garnish with sliced almonds.
Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 11 g, TransFat 0 g
GRILLED LEMON PEPPER CHICKEN PASTA SALAD
From Penzy's. I used their salt-free lemon pepper seasoning. I was a little leary about using oranges with broccoli but the salad was refreshing. From the flyer: The combination of grilled chicken, pasta, oranges and a light citrus vinaigrette will brighten any summer picnic. The salad is an excellent way to use leftover grilled chicken.
Provided by LaJuneBug
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken on a plate and rub both sides of the chicken fillets with 1-2 Tablespoons lemon pepper. Cover with plastic wrap and refrigerate for about 1 hour to let the flavors develop.
- While the chicken is in the fridge, get the grill ready. When the coals are ready, spray the grill with a nonstick spray and place the chicken on the grill.
- Cook for about 6 minutes and turn over. Cook for another six minutes. Put the chicken on a plate to rest and to collect the juices.
- While the chicken is marinading, get a large pot of water boiling and put in the pasta noodles. Bring back to a boil, stirring the noodles so they don't stick to the bottom. Reduce the heat to a simmer and continue to cook for about 7-11 minutes (or until the noodles are tender).
- Drain off the hot water and run a stream of cool water over the noodles until they are cold. Drain off most of the water, add 1 Tablespoon vegetable oil to prevent the noodles from sticking, and drain into a colander.
- To cook the broccoli florets, get a large saucepan with about 3 inches of water in it on the stove. Bring the water to a boil and put the broccoli in and toss to cook evenly. It only needs to cook for about 2-3 minutes, drain off all the water and run cold water on the florets to cool them off and stop the cooking process so they won't be mushy.
- All of these steps can be done ahead of time to make the salad easy to assemble. To make the dressing right in the bowl for the salad, place 1 Tablespoon lemon pepper with 1 Tablespoon water in a large serving bowl and let stand for 5 minutes. With a whisk, blend in the vinegar, oil, mustard, and honey.
- Slice the chicken into 1 inch cubes and put in the bowl with the dressing, adding the cooked pasta, broccoli, celery, oranges, and onion. Toss to coat.
- TIP: To get the segments from the orange, with a sharp paring knife, cut off the top and bottom of the orange so it will sit evenly on the cutting surface. Using the paring knife, cut down along the peel, following the shape of the fruit, removing any peel and white rind. Hold the fruit in your hand and carefully cut along both sides of each segment, going towards the center to free each segment. If you do this over a plate, you get all the beautiful juices from the fruit to add to the vinaigrette.
Nutrition Facts : Calories 1198.7, Fat 58, SaturatedFat 10.1, Cholesterol 109, Sodium 196.4, Carbohydrate 115.5, Fiber 10.2, Sugar 21.3, Protein 55.8
GRILLED CHICKEN PASTA SALAD FOR TWO
"My local supermarket deli carried a great pasta salad but kept the recipe a secret," says Leanne Royce of Appleton, Wisconsin. "I was determined to duplicate it at home and created this version."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, sprinkle the chicken with lemon-pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 170°. Cut into 1-in. cubes., Drain pasta. In a large bowl, combine the pasta, chicken, broccoli, red pepper, red onion, salad dressing, cheese and lemon juice; toss to coat. Serve immediately or cover and refrigerate until serving.
Nutrition Facts : Calories 300 calories, Fat 4g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 488mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein.
GRILLED LEMON PEPPER RADISHES
Looking for new ideas for grilled veggies? Look no further. These radishes are full of zing and mimic new potatoes with a fraction of the carbs. Best part is they cook alongside your protein of choice and are done at the same time.
Provided by Soup Loving Nicole
Categories Radish Recipes
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium-high heat.
- Place radishes on a sheet of foil. Sprinkle lemon pepper seasoning over the radishes and scatter butter over the top. Seal the foil into a packet.
- Place packet on the grill and cook for 10 minutes. Shake packet and grill until radishes are tender, about 8 more minutes.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.4 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 189.5 mg
LEMON GRILLED CHICKEN & PASTA SALAD
I got this recipe from the deli ladies at my local Meijer store, then tweaked it a little bit. It's to die for! I'm a real lemon freak, and this easy recipe makes my tastebuds quite happy...(NOTE: Cooking time is chill time.)
Provided by Stacky5
Categories Chicken Breast
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine dijon mustard, olive oil and lemon juice.
- In large bowl, mix together cooked pasta, red bell pepper, chopped parsley and sliced grilled chicken. Toss well. Season with salt and pepper and toss again.
- Stir dressing and pour over pasta mixture, tossing to coat well.
- Cover and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 595.9, Fat 23.7, SaturatedFat 3.8, Cholesterol 128.3, Sodium 590.2, Carbohydrate 56.6, Fiber 4.1, Sugar 3.9, Protein 39
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