“Hey Nana what’s for dinner?” is the perpetual question at our house. Thinking about what to make for dinner is a problem that people have complained about for years. I remember my grandmother saying that she’d happily cook anything as long as someone told her what to cook. I feel the same way! But that seldom happens at our house so I’m always in search of something to make for dinner.
Since it’s summer time I try to make lighter fare. Something simple and tasty to be exact. I mean seriously who wants to slave over a hot stove in the heat of Summer?? Not I that’s for sure!
This Lemon Pepper Chicken fits the bill! It’s tasty, light, healthier, and best of all super easy! I serve it with sautéed veggies, whatever’s in season or what I find at Costco or Sam’s Club, and riced cauliflower. This meal is pretty low in calories and is keto friendly for those watching carbs.
My family loves it! So here’s the recipe!
Lemon Pepper Chicken
Ingredients:
4 Boneless Skinless Chicken Breasts, sliced in half thru the middle to make 8 thin slices.
1/2 Cup Flour or Coconut Flour if you want carb friendly
When you’re looking for something comforting and carb-y, nothing fits the bill like a good carbonara. This version adds a bit of protein by way of sautéed chicken breasts, making it the perfect quick and easy weeknight dinner. No fettuccine on hand? Spaghetti, bucatini, linguine, or capellini would all be great instead. Happy slurping!
Made it? Let us know how it went in the comment section below!
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 25 MINS
INGREDIENTS
12 oz. fettuccine 4 slices bacon 3 cloves garlic, minced 1/2 lb. boneless skinless chicken breasts, cut into strips Kosher salt Freshly ground black pepper 4 large eggs, beaten 3/4 c. freshly grated Parmesan, plus more for garnish 1/3 c. freshly chopped parsley, plus more for garnish
DIRECTIONS
1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.
3. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.
4. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.
5. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.
6. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)
Garnish with Parmesan and parsley and serve immediately.
1. Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
2. Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
3. Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
4. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
5. Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
6. Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and transfer to large bowl.
Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with Italian seasoning, garlic powder, and salt. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
Add romaine, tomatoes, Parmesan, croutons, and chicken to pasta bowl.
In a medium bowl, whisk together Caesar dressing, lemon juice, and parsley and season with salt and pepper. Pour over penne mixture and toss to combine.
Let’s be honest: grilled chicken breast may not seem like the most exciting meat out there, but it’s affordable, crowd-pleasing and a snap to cook. So why not skip the burgers at your next barbecue and try this super-easy recipe instead? You won’t want to sleep on the sauce, which is a classic BBQ jazzed up with honey and lime. It’s so flavorful, the chicken really doesn’t need a marinade—which means you get to eat it way sooner.
How long should I heat up the grill?
When grilling, you want to get those grates ripping hot before starting to cook. To get gorgeous grill marks and avoid dried out food, preheat your grill (gas or charcoal) for 10 to 15 minutes.
How long does chicken take to cook?
It depends. For boneless skinless chicken breasts, you’re looking at 8 to 10 minutes per side. For drumsticks, it’ll be 10 to 15 minutes per side.
What temperature does the chicken need to be before I pull it from the grill?
According to USDA regulations, chicken must be cooked to an internal temperature of 165ºF. Insert a thermometer at the thickest part of the meat to get an accurate reading (and if you’re grilling bone-in chicken, don’t hit the bones when taking the temperature).
Hungry for more? Check out our 30+ grilled chicken recipes. Our Sweet Chili Lime Grilled Chicken is a must-try. And, if you’ve made this recipe, let us know how you like it in the comments below
YIELDS: 4 SERVINGS PREP TIME: 0 HOURS 5 MINS TOTAL TIME: 0 HOURS 30 MINS
INGREDIENTS
2 c. barbecue sauce
Juice of 1 lime
2 tbsp. honey
1 tbsp. hot sauce
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts (or drumsticks)
Vegetable oil, for grill
DIRECTIONS
In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper. Set aside 1/2 cup for basting.
Add chicken to bowl and toss until coated.
Heat grill to high. Oil grates and grill chicken, basting with reserved marinade, until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for drumsticks.
