Arugula Pepper Side Salad

This is a fabulously simple and fresh side salad that pairs well with my Lemon Pepper Chicken. Arugula and a lemon wedge make this simple salad feel quite fancy. The red pepper gives it a sweet flavor. Breadcrumbs sprinkles with lemon pepper give it a crunch. This salad is so refreshing you truly do not need to add an oily dressing if your watching your fat intake.


  • 4 cups Arugula
  • 1 thinly sliced red pepper
  • 4 lemon slices
  • 1/2 white onion thinly sliced
  • 1 teaspoon lemon pepper seasoning
  • 1/2 teaspoon breadcrumbs
  1. Mix all ingredients together and divide among 4 plates.
  2. Add a lemon slice to each plate and serve.

This is what your Arugula Pepper Side Salad should look like

Lemon Pepper Chicken

This is hands down my number one go to recipe anytime of the year. Its a simple, one pan and full of flavor. Pop it in and forget about it for 20 minutes and you have a delightfully savory meal.

This pairs really well with a house salad and rice and a Riesling. In the summers, I like to add a bunch of asparagus to the bottom of the pan and cook the chicken over top. Nothing like a one pan dinner!

My mom would make lemon pepper chicken growing up This recipe is an homage to family dinners growing up.


1.5 lbs of chicken breasts

Lemon pepper seasoning*

1 pressed garlic clove

1 lemon

olive oil

*lemon pepper seasoning can be found at your grocery store (if you would prefer to make your own combine zest of a lemon, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt)

  1. Season chicken with lemon pepper seasoning until fully coated.
  2. You will want to use a deep baking dish over a sheet pan because there will be a lot of juicy sauce. Place the chicken on top. Add a light layer of olive oil to the chicken.
  3. Press a clove of garlic and it on top. Drizzle freshly squeezed lemon juice and add a lemon slice to each chicken.
  4. Cover with a aluminum foil and bake for 25 minutes or until the chicken reaches 165 degrees.


-J. Marie