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
Calories: 339kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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