Lemon Pepper Chicken

Lemon Pepper Chicken

“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

1 Tbs. Lemon Pepper 

1 Tsp. Garlic Powder

2 Tbs. Avocado Oil

1 Cup Chicken Broth

1 Tbs. Butter

1 Lemon – Cut half to use the juice, and cut the other half into slices

Instructions:

Combine flour and spices in a small container and mix well.

Heat oil in heavy skillet, I prefer a cast iron skillet, but use what you have.

Dredge chicken slices in flour mixture, shake off excess.

Place in hot skillet and cook each side until done, about 3 minutes per side.

Set aside cooked chicken.

Add chicken broth to skillet and deglaze.

Squeeze lemon juice from the half of the lemon into broth and stir.

Melt butter in broth.

Lower heat and cook until sauce starts to thicken.

Add back cooked chicken slices and lemon slices.

Spoon sauce over all and cook another 5-10 minutes or until sauce is thicker.  Don’t cook too long and allow all the sauce to evaporate.

Serve warm with your favorite veggies and side dishes.

 

 

Lemon Pepper Chicken
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Lemon Pepper Chicken
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Ingredients
Servings:
Instructions
  1. Combine flour and spices in a small container and mix well.
  2. Heat oil in heavy skillet, I prefer a cast iron skillet, but use what you have.
  3. Dredge chicken slices in flour mixture, shake off excess.
  4. Place in hot skillet and cook each side until done, about 3 minutes per side.
  5. Set aside cooked chicken.
  6. Add chicken broth to skillet and deglaze. 
  7. Squeeze lemon juice from the half of the lemon into broth and stir. 
  8. Melt butter in broth.  
  9. Lower heat and cook until sauce starts to thicken.
  10. Add back cooked chicken slices and lemon slices. 
  11. Spoon sauce over all and cook another 5-10 minutes or until sauce is thicker.  Don't cook too long and allow all the sauce to evaporate.  
Recipe Notes

Serve warm with your favorite veggies and side dishes.

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Homemade Grilled Breakfast Burrito

Homemade Grilled Breakfast Burrito

Now that life seems to be getting back to normal, or as they say our “new normal”, I find that we’re getting out more.  With summer vacation in full swing the grandkids and I have been busy doing outdoor things; and we try to get out early enough to beat the crowds!  So this means breakfast isn’t the huge meals we’ve been making during the past year’s lock downs.  This is a good thing!  It’s practice for school day breakfasts, something that seems to be in our distant past.  Now since breakfast is the best way to start your day it shouldn’t be skipped, but a bowl of cereal or a pop tart don’t exactly rank high on my list.  That’s why these Grilled Breakfast Burritos have become a big hit at our house!

These breakfast burritos pretty much have all the things one would consider breakfast food; eggs and potatoes.  I make mine meatless, but you can easily add sausage or bacon if you like.  The best thing about these burritos are that they can be made ahead of time and frozen.  Just heat them  up when you need them.  They can also be eaten on the go which makes them very convenient, specially when you’re running late on a school day!

Of course if you want to be fancy you can plate them and top them with your favorite condiments.  I love mine with sour cream, salsa, and a creamy lime cilantro sauce I find at Costco.  I also use low carb tortillas but you can use whatever flour tortilla you prefer.

Here’s my recipe for Homemade Grilled Breakfast Burritos!  Mix up a big batch today!

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Grilled Breakfast Burrito

Ingredients:

6 Medium Yukon Gold Potatoes (you can use any type of potato).  Scrubbed and cubed, leave skin on.

1 Small Onion, chopped

3 Cloves Garlic, minced

1 Green Pepper, diced

2 Tbs. Olive Oil

1 Tbs. Chili Powder

1 Tsp. Ground Cumin

6 Eggs, Beaten

1 Tbs. Butter

1 Cup Shredded Cheddar Cheese

12 Flour Tortillas

Optional toppings:

Sour Cream

Salsa

Creamy Cilantro Lime Sauce

Hot sauce

Directions:

Heat Olive Oil in skillet.

Sauté Onions until they turn translucent.

Add Garlic and cook about a minute.

Add potatoes and cook until tender.  Be sure to keep stirring so they don’t burn.

When potatoes are almost done add peppers.

Sprinkle in spices and cook until everything is done.  Set Aside.

Melt Butter in a skillet and scramble the eggs.  Set Aside.

Assemble:

Place one tortilla on a flat surface.

Spoon some potato mixture across the center.

Add scrambled eggs over the potatoes.

Sprinkle cheese over all.

Roll burrito.  Repeat until you’ve used all the fillings.

Spray a pan or griddle with cooking spray and heat up.

Place burritos in the pan and cook until the cheese melts.

Serve with with your favorite toppings.

To Freeze:

Place burritos in a large freezer bag.

Date and seal bag.

It will be fine in the freezer for about a month.

When ready to use you can thaw it out and grill on the stove or if you’re in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it’s heated.

 


Grilled Breakfast Burrito
Print Recipe
Grilled Breakfast Burrito
Print Recipe
Instructions
  1. Heat Olive Oil in skillet.
  2. Sauté Onions until they turn translucent.
  3. Add Garlic and cook about a minute.
  4. Add potatoes and cook until tender.  Be sure to keep stirring so they don't burn.
  5. When potatoes are almost done add peppers.
  6. Sprinkle in spices and cook until everything is done.  Set Aside.
  7. Melt Butter in a skillet and scramble the eggs.  Set Aside.
  8. Assemble:
  9. Place one tortilla on a flat surface.  
  10. Spoon some potato mixture across the center. 
  11. Add scrambled eggs over the potatoes.
  12. Sprinkle cheese over all.
  13. Roll burrito.  Repeat until you've used all the fillings.
  14. Spray a pan or griddle with cooking spray and heat up.
  15. Place burritos in the pan and cook until the cheese melts. 
  16. Serve with with your favorite toppings.
Recipe Notes

To Freeze: Place burritos in a large freezer bag.   Date and seal bag.  It will be fine in the freezer for about a month.  When ready to use you can thaw it out and grill on the stove or if you're in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it's heated.

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