Lemon Pepper Chicken & Veggies

This fresh and slightly tangy dish is good any time of the year. Fresh lemon juice and capers are a must to complete the flavors of this chicken and veggie entree.

Prep Time20

Cook Time25

Course: Main Course

Cuisine: American

Keyword: Chicken, Lemon pepper chicken

Servings: servings

Calories: 107kcal

Author: Eating With Deb

Equipment

Large saute pan

Ingredients

3 each chicken breasts cut in ½ for 6 pieces
1 each zucchini small
1 each yellow crookneck squash small
4 cups mushrooms sliced
3 each roma tomatoes
3 tbsp capers
1 each lemon zest and juice
1 tbsp lemon pepper
2 tbsp butter
2 tbsp extra virgin olive oil
1 cup chicken stock
Chopped chives and parsley
2 handfuls fresh greens spinach, kale, arugula

Instructions

Slice mushrooms and dice tomatoes.
Slice zucchini and yellow squash in half lengthwise then in half again. Cut strips into slices.
Make sure your lemon is at room temperature and get your capers out.
Cut chicken breasts in half or if thick, slice through the middle to split full breast in half. Sprinkle lemon pepper on both sides of chicken breasts.
Heat a large sauté pan on medium low heat and add 1 tbsp olive oil and 1 tbsp butter. Add chicken breasts to pan. Cover and cook for 3 - 5 minutes. Flip, cover and cook for another 3 - 5 minutes. Remove from pan.
To pan, add 1 tbsp olive oil and butter plus zucchini, yellow squash, mushrooms and ½ cup chicken stock. Stir, scraping the bottom of pan to remove seasoning left from chicken.
Once tasty bits from bottom of pan are scraped off and chicken stock is almost boiled out, return chicken to pan plus the other ½ cup of chicken stock.
Cover and cook on low until chicken reaches 165 degrees – about 10 minutes.
Remove lid, add tomatoes, lemon juice and zest, and capers. Simmer for a couple minutes until stock is reduced by about ½.
Serve as is or on top of some fresh greens (the heat and juice will wilt the greens) and sprinkle some fresh chives and parsley on top.
Pairs well with Quinoa Pilaf.
Enjoy!

Nutrition