Lemon Pepper Chicken Recipe
This lemon pepper chicken recipe is so easy and flavorful and quick to cook once the chicken is marinated.
Servings: 4 servings
- 2 pounds skinless, boneless chicken breasts, but into 1-inch strips
- 2 Tbsp oil
- 2 medium lemons, zest and juice (about 2 Tbsp & ½ cup respectively)
- ¼ tsp salt
- 1 tsp ground black pepper (mine was 50 turns of my pepper mill)
- 1 tsp soy sauce or liquid aminos
- ¼ tsp 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.