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
Mix all ingredients together and divide among 4 plates.
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
*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)
Season chicken with lemon pepper seasoning until fully coated.
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.
Press a clove of garlic and it on top. Drizzle freshly squeezed lemon juice and add a lemon slice to each chicken.
Cover with a aluminum foil and bake for 25 minutes or until the chicken reaches 165 degrees.
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