Best 5 Sauteed Vegetables With Lemon Pepper Chicken Recipes
Indulge in a symphony of flavors with this sautéed vegetables and lemon pepper chicken recipe. This delectable dish combines the vibrant crunch of fresh vegetables with tender, succulent chicken, all enveloped in a zesty lemon pepper sauce that tantalizes your taste buds. Not only is it a culinary delight, but this recipe also caters to various dietary needs, offering both gluten-free and low-carb options.
Embark on a culinary journey with this sautéed vegetables and lemon pepper chicken recipe that promises an explosion of flavors and textures in every bite. It's a perfect balance of savory, tangy, and refreshing, making it a delightful choice for lunch, dinner, or even a quick and healthy weeknight meal.
SAUTEED VEGETABLES WITH LEMON PEPPER CHICKEN
This dish was a quick dish I made for my family one night. We had very limited amount of chicken and wanted to make it stretch. Feel free to use just regular chicken breast. Enjoy.
Provided by Val Butcher
Categories Pasta
Time 50m
Number Of Ingredients 11
Steps:
- 1. Place oil in pan and heat on medium. Add onions and garlic. Saute till onions are translucent.
- 2. While onions & garlic cooking, chop remaining vegetables. Make sure to drain artichoke hearts.
- 3. Add all vegetables except for the tomatoes. Saute on medium heat the vegetables till they are al dente. Add S&P to taste. Add in pre-cooked lemon pepper chicken. Finish cooking till chicken warm. Reduce heat to low.
- 4. Place spaghetti to cook. Once cooked, drain pasta and add vegetable/chicken mixture over pasta. Add fresh diced tomatoes and Parmesan. Add S&P as desired.
PAN-SAUTEED CHICKEN WITH VEGETABLES AND HERBS
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F. Stir the black pepper, paprika and flour on a plate. Coat the chicken with the flour mixture.
- Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.
- Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
- Bake for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
- Serving Suggestion: Serve with corn muffins and steamed broccoli flowerets. For dessert serve red grapes.
- To use 4 skinless boneless chicken breast halves instead of the bone-in chicken: Reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.
LEMON-PEPPER VEGETABLES
Eating fresh, healthy foods doesn't have to be difficult. Using lemon pepper seasoning is an easy way to add flavor to quick sautéed or stir-fried vegetables.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
- Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.
Nutrition Facts : Calories 35, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg
LEMON PEPPER CHICKEN I
A simple, single-serving lunch or dinner. Chicken breasts sauteed with butter, fresh lemon juice and fresh ground black pepper. That's it - and that's enough for this tasty, tangy lemony peppery dish.
Provided by LionHert65
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 1
Number Of Ingredients 4
Steps:
- Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
- Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).
Nutrition Facts : Calories 221.6 calories, Carbohydrate 5.5 g, Cholesterol 89.9 mg, Fat 9.8 g, Fiber 1.8 g, Protein 28.1 g, SaturatedFat 5.6 g, Sodium 137.3 mg, Sugar 0.4 g
LEMON PEPPER CHICKEN SAUTE
Lemon and Pepper Seasoning flavors this saucy chicken and carrot medley with a distinct spicy lemon flair.
Provided by LMillerRN
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub Lemon & Pepper Seasoning Salt on chicken. In large skillet, melt butter over medium heat. Sauté chicken 7-10 minutes per side or until done; remove from skillet. Keep warm.
- Add carrots and onions to skillet. Sauté 2 minutes. Whisk together broth and flour. Pour over vegetables; bring to boil. Simmer 2 minutes.
- Add sour cream and parsley. Simmer 2 minutes. Spoon over chicken.
Nutrition Facts : Calories 234.9, Fat 10.5, SaturatedFat 6, Cholesterol 87.4, Sodium 292.1, Carbohydrate 5.6, Fiber 0.9, Sugar 1.9, Protein 28.2
Tips:
- Mise en place: Before you start cooking, ensure all your ingredients are prepped and measured. This will help you stay organized and prevent any scrambling during the cooking process.
- Use fresh, quality ingredients: The fresher your ingredients, the better your dish will taste. Try to use organic or locally-sourced produce whenever possible.
- Don't overcrowd the pan: When sautéing the vegetables, avoid overcrowding the pan. This will prevent them from cooking evenly and becoming soggy.
- Season generously: Don't be afraid to season your dish liberally. Salt and pepper are essential, but you can also add other spices and herbs to taste.
- Cook the chicken thoroughly: Make sure the chicken is cooked all the way through before serving. You can check this by inserting a meat thermometer into the thickest part of the chicken; it should read 165°F (74°C).
Conclusion:
This sautéed vegetables with lemon pepper chicken is a quick, easy, and healthy meal that is perfect for a weeknight dinner. The combination of tender chicken, vibrant vegetables, and tangy lemon pepper sauce creates a flavorful and satisfying dish. You can customize it to your liking by adding different vegetables, spices, or herbs. Serve it over rice, pasta, or quinoa for a complete meal. Enjoy!
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