LEMON-PEPPER CHICKEN AND POTATOES
Chicken breast and potatoes topped with lemon-pepper seasoning and diced bell peppers and onions.
Provided by gsxkendra
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken breasts into a medium baking dish. Add potatoes, bell peppers, onion, water, and butter. Sprinkle lemon-pepper seasoning over the top.
- Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 407.3 calories, Carbohydrate 61.5 g, Cholesterol 68 mg, Fat 4.4 g, Fiber 8.6 g, Protein 30.9 g, SaturatedFat 1.7 g, Sodium 434.5 mg, Sugar 5.2 g
LEMON CHICKEN AND PEPPERS
Store-bought packages of lemon-pepper chicken breasts speed assembly of this main dish. From Evansville, Indiana, Gertrudis Miller writes, "I usually prepare this when I want a fast meal that tastes good."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.
Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 1157mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
LEMON CHICKEN WITH SHISHITO PEPPERS
Shishito, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Working in batches, cook the chicken until browned and cooked through, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven.
- Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, tossing, until browned in spots, 3 minutes. Remove to a plate with a slotted spoon.
- Add the garlic and lemon slices to the skillet and cook, stirring occasionally, without flipping the lemons, until they start browning, 2 minutes. Flip the lemons and cook until soft and golden, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Reduce the heat to medium; add the lemon juice and wine and cook until reduced by half, 3 minutes. Add the broth; cook until slightly reduced, 5 to 6 minutes. Remove from the heat; stir in the butter until the sauce thickens. Add the parsley; season with salt and pepper. Serve the chicken with the shishitos and rice; top with the sauce.
Nutrition Facts : Calories 520 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 115 milligrams, Sodium 280 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 44 grams, Sugar 1 grams
LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS
Make and share this Lemon Chicken with Red Peppers and Snow Peas recipe from Food.com.
Provided by Diana Adcock
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet heat 1 t.
- of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
- Cut chicken into thick strips and dust with flour/salt.
- Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
- Place chicken on pepper/snowpea mixture and pour a little sauce over it.
- Reserve the rest for the table.
- Serve with hot rice and vegetable spring rolls.
Nutrition Facts : Calories 301, Fat 10.8, SaturatedFat 1.8, Cholesterol 74.4, Sodium 804.3, Carbohydrate 21.4, Fiber 2.8, Sugar 7.8, Protein 28.3
GREEK LEMON CHICKEN DRUMSTICKS WITH PEPPERS
This recipes comes from "Quick and Easy Low-Carb Cooking" by Nancy Hughes. It is easy to prepare and economical. Low in carbs it is perfect for those watching their carb intake. I used lemon pepper to reduce the sodium; however, you can use salt and pepper if preferred.
Provided by PaulaG
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a 9x13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.
- Mix together 1 teaspoon lemon zest, oregano, lemon pepper and paprika.
- Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.
- Turn chicken and cook 30-40 minutes longer.
- or until chicken is no longer pink in center.
- When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.
- Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.
Nutrition Facts : Calories 186.8, Fat 4.5, SaturatedFat 1.1, Cholesterol 95.5, Sodium 113.1, Carbohydrate 9.9, Fiber 2.6, Sugar 3.8, Protein 26.8
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