Paper Plate Gourmet : 5 Ingredient Lemon Chicken

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I would like to introduce you to my Go-To Chicken.  It’s simple, quick and yummy.  My kind of chicken.

 

I use it on salads, as the base for my chicken salad, or, most often, like this – served alone with a side of avocado & cilantro.  AKA – a little slice of heaven.

 

This maybe a no-brainer for some people, but this was exciting for me, a woman who has a fear of francese ….

 

Ingredients

Chicken Breasts- I usually make 3 thin sliced ones

2 Lemons – more or less depending on the above

1 Tablespoon Olive Oil

Salt, to taste

Garlic Powder, to taste (I dump a liberal amount…)

 

Directions

  1. Add the chicken to a zip lock bag
  2. Squeeze the lemons into the bag
  3. Add the Olive Oil, Salt & Garlic Powder to the bag
  4. Close the Bag (this is so important it is getting its own step.)
  5. Shake that bag like you are “Living laVida Loca”  (I love that song… sorry)
  6.  I usually marinate it overnight, but I have also made it right away.  It’s still tasty if a little less lemony… it’s all good.
  7. Heat a skillet on the stove over medium heat
  8. Dump the contents of the bag onto the skillet once it is warm.
  9. Now, it is going to look a little odd for a bit and you will wonder if I led you astray.  The marinade will start to look white and you will worry about the chicken cooking.  It will be alright!
  10. I usually flip it once or twice to make sure I get the pink out of the chicken.  Eventually (8-10 minutes later) all the juice will cook off and your chicken will start to become golden brown.  It’s a good time to flip the chicken again.
  11. Cut into that bad boy to make sure it is done.

 

I usually make this with an avocado dip on the side – mix together avocado, cilantro, salt, garlic powder & the juice of one lime.

 

Wow!! 2 recipes for the price of 1!!!

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