This lemon pepper chicken recipe is a fantastic weeknight meal that’s bursting with flavor and comes together in under an hour. The zesty lemon and cracked black pepper create a simple yet satisfying marinade that elevates the chicken breasts, while the accompanying sides – creamy mashed potatoes, roasted asparagus, and a vibrant salad – complete the picture.
This recipe is perfect for busy families or anyone who wants a delicious and healthy dinner without spending hours in the kitchen. Plus, it’s easily customizable! Don’t like asparagus? Swap it for broccoli or green beans. Craving something different than mashed potatoes? Try roasted sweet potatoes or brown rice instead.
Ingredients:
For the Chicken:
For the Mashed Potatoes:
For the Roasted Asparagus:
For the Salad:
Directions:
1. Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, lemon zest, oregano, garlic powder, paprika, salt, and pepper. Add the chicken breasts and toss to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
2. Prepare the Mashed Potatoes: While the chicken marinates, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
3. Preheat the Oven: Preheat your oven to 400°F (200°C).
4. Roast the Asparagus: Toss the asparagus spears with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 10-15 minutes, or until tender-crisp.
5. Assemble the Salad: In a large bowl, combine mixed greens, cherry tomatoes, feta cheese, and red onion (if using). Toss with your favorite vinaigrette dressing just before serving.
6. Cook the Chicken: Heat a large skillet over medium heat. Remove the chicken breasts from the marinade and discard the marinade. Cook the chicken for 5-7 minutes per side, or until cooked through and golden brown.
7. Mash the Potatoes: Using a hand mixer or potato masher, mash the cooked potatoes until smooth. Gradually add the warmed milk and butter, mixing until creamy. Season with salt and pepper to taste.
8. Serve: Plate the cooked chicken breasts with mashed potatoes, roasted asparagus, and a side salad. Enjoy!
Nutrition Facts (per serving)
This is an approximate nutritional breakdown, and the actual values may vary depending on the ingredients you use.
Calories: 500-600
Conclusion
This lemon pepper chicken recipe is a delightful and healthy meal solution for busy weeknights. The flavorful chicken combined with creamy mashed potatoes, roasted vegetables, and a refreshing salad creates a satisfying and well-rounded dinner. Plus, it’s easily customizable to suit your preferences!
FAQs:
1. Can I use boneless, skinless chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative as they tend to be juicier and more flavorful. Adjust the cooking time slightly, as thighs may take a few minutes longer to cook through.
2. How can I make this recipe gluten-free?
