(Real) Lemon Pepper Chicken

Lemon pepper. Nothing too crazy. I’ve cooked with it many times, but never have I prepared chicken (or anything else for that matter) with real lemon pepper.  So last night I decided to use the zest and juice of a lemon mixed with freshly ground pepper to do the trick. It turned out great and was much more flavorful than the seasoning mix I used to use.  The co-stars of my lemon pepper chicken were lemon and garlic roasted brussel sprouts and parmesan mashed potatoes. So, so yummy. One of my co-workers was making fun of me at lunch today saying how every time I post a recipe I go on and on about how good it is. Well, my response to her is that I only post the things that (to me) are really, really good. If I can’t get excited about it, I don’t post it. Might I add that soon after being made fun of, I let her try this meal… and she loved it. So this one is double certified blog-worthy. I hope you enjoy as well.

Lemon pepper chicken

Lemon Pepper Chicken

2 lbs chicken tenderloin (or breast, but it will cook longer)
1/3 cup olive oil
Zest of 1 lemon
Juice of 1 lemon
1 tbsp minced garlic
1 tsp salt
2 tsp freshly ground pepper (or more to taste)
2 tsp dried minced onion

1.) Combine all ingredients in a Ziploc bag and toss to mix thoroughly. Let sit for about 30 minutes.
2.) On a hot grill, cook for about 5 minutes on each side.

Parmesan Mashed Potatoes

2 1/2 lbs red potatoes, diced into 1-inch cubes (skin on)
3 tbsp butter
2/3 cup sour cream
1/2 parmesan cheese
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

1.) Boil potatoes until they can be easily pierced with a fork, or about 10 to 12 minutes.
2.) Drain and place potatoes back in pot. Add butter, sour cream, parmesan, salt, pepper and garlic powder. Mash with a potato masher. Taste and adjust (or add) ingredients as needed.

Lemon and Garlic Brussel Sprouts

1 lb brussel sprouts, quartered
2 tbsp olive oil
Zest of 1 lemon
1/4 cup parmesan cheese
1 tbsp minced garlic
1 tsp salt
1/2 tsp pepper

1.) Preheat oven to 425. Toss all ingredients in a Ziploc bag and mix thoroughly.
2.) Place brussel sprouts in a casserole dish and bake for about 20 minutes.

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