Lemon Pepper Chicken

This is a light, quick recipe for the end of summer.  It pairs nicely with mashed cauliflower and green beans for a healthy meal you can whip up in a flash!  I like to buy the frozen mashed cauliflower and zap it in the microwave.  End of summer green beans can be thrown in a pot with about a half inch of boiling salted water — done in minutes.  This recipe serves two.



One pound skinless, boneless chicken breast, quartered

1 lemon, half juiced and the other half thinly sliced

1 tsp extra virgin olive oil

1 tsp lemon pepper

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp salt



Place quartered chicken breasts into a large ziploc bag and pour lemon juice and olive oil evenly over chicken.

In a small bowl, mix together dry ingredients and sprinkle evenly over chicken.


Close the bag and massage the chicken through the bag so that the seasonings and the oil and lemon juice completely coat all the pieces.

Heat a large frying pan over medium high heat, sprayed with oil.  When pan is hot, add chicken and reduce heat to medium.  Cook about 10 minutes or until chicken has browned.  Using tongs, flip chicken and top each piece with a slice of lemon.


Continue cooking chicken until bottom is browned and juices run clear when knife is inserted, about 10 to 15 minutes.

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