May 22, 2012

Tasty Tuesday: Lemon Pepper Chicken

Welcome to Tasty Tuesdays! Every Tuesday you'll see a recipe posted - because, well, good food just makes the world go round. I'm excited about this first recipe because, well, I kind of created it off some ideas from other recipes. (thank you, thankyouvurymuuuch) That will be quite a RARE thing you'll learn because I don't experiment well in the kitchen. Give me a recipe and I'll be your Betty Crocker. No recipe... let's just say... I'm sure my high school chemistry teacher would probably die from embarrassment at the random flames, chemical burns, and combustion reactions in my kitchen. But don't worry! This recipe is a real belly-pleaser - no stomach pumping required!

Lemon Pepper Chicken

2-3 Chicken Breasts, thawed
2 green peppers
1 red onion

4 Tbsps olive oil
juice of 1 lemon
5 Tbsp. soy sauce
1 ½ tsp. minced garlic
½ tsp. sugar
½ tsp. salt
½ tsp pepper

Cut the chicken into 1-2 inch chunks. Throw them in a ziplock bag. Combine the marinade ingredients and mix well.  Pour the marinade into the chicken bag, zip, and shake to coat then put in the refrigerator. It is best if you let it marinate all day or overnight. Chop up the red onion and green peppers. Place them in a ziplock and throw in the fridge. Now you’re done until whenever you decide to eat! When it’s dinnertime, throw everything in a wok, grill pan, or large skillet and stir often to avoid burning. When the chicken is cooked through (no pink – about 10 minutes) and the veggies are starting to soften you know it’s ready. Serve over flavored couscous (our favorite is the lemon thyme couscous from Target). Enjoy!

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