Lemon Chicken With Peas - Poultry & Chicken Recipes - LGCM

Ingredients

• Cut the chicken into cubes as directed by the recipe. By cutting and then marinating, you’ll get a lot more flavor coverage!
• Mix together 2 tbsp. olive oil, 3 tbsp, lemon juice, 1 tbsp. black pepper, 1 tsp. garlic powder, and 1 tsp. kosher salt and pour into a sealable plastic bag.
• Add the chicken to the plastic bag and work the marinade into the chicken.
• Let sit in the refrigerator for at least 10 minutes before cooking, or overnight if you like. Since you cubed the chicken, you don’t need a ton of time!
• You could add a tablespoon or so of toasted pine nuts along with the peas would add a bit of crunch to this recipe.
• A small helping of drained capers alongside the peas would bring a complementary flavor to the lemon.
• Okay, this one is basic, but if you like a bit of heat, adding a teaspoon of crushed red pepper flakes to the recipe along with the lemon juice will kick the flavor up a bit.
• Use plain rice!
• Put this on thin pasta noodles tossed in a lemon olive oil or a light cream sauce.
• You can also serve this dish over your favorite salad greens.
• 1.5 lb Boneless Skinless Chicken Breast (we recommend starting with our lemon pepper marinated chicken breast)
• 1 Tbsp Butter
• 1 Tbsp Olive Oil
• 1 cup Peas (frozen)
• 1 Tbsp Lemon Juice
• Lemon (sliced, for serving)
• Risotto (for serving)
• Parmesan Cheese (grated or shredded, for serving)
• Serve a helping of the lemon chicken with peas over risotto with lemon wedges and parmesan cheese. Enjoy!