Lemon Pepper Chicken Recipe
This lemon pepper chicken recipe is so easy and flavorful and quick to cook once the chicken is marinated.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 339kcal
- 2 pounds skinless, boneless chicken breasts, but into 1-inch strips
- 2 tablespoon oil
- 2 medium lemons, zest and juice (about 2 tablespoon & ½ cup respectively)
- ¼ teaspoon salt
- 1 teaspoon ground black pepper (mine was 50 turns of my pepper mill)
- 1 teaspoon soy sauce or liquid aminos
- ¼ teaspoon paprika
In a medium container that has a lid, add chicken and all other ingredients except for paprika. Mix together and cover. Refrigerate for 8 hours or overnight.
Preheat large heavy skillet to medium (5-6). Add chicken with all of the marinate to the pan piece by piece, placing so as to not overlap pieces.
Sprinkle with paprika and more black pepper if desired.
Cooked uncovered 5-7 minutes. Turn and cook 5-7 minutes on the other side until browned and no longer pink inside. Don't overcook, but make sure insides are not pink.
Calories: 339kcal | Carbohydrates: 6g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 493mg | Potassium: 926mg | Fiber: 2g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 31mg | Calcium: 28mg | Iron: 1mg