This is a REALLY simple recipe, but I promise you, you will make this over and over again. I introduced Emily to this a couple of years ago, and she too is now addicted. The thing about this simple recipe is, it goes with everything. Want a salad for lunch? Add some of this yummy chicken and make it a filling meal. Pasta for dinner? Put some of this chicken on top. Hubby’s out of town and you’re making Mac & Cheese from the box? Put this chicken on the side. Quesadillas? Chicken! Nachos? Chicken! Spinach Salad? Chicken! Chicken salad sandwich. Ok, you get the idea. This chicken goes with, on or on the side of just about everything! Look for my recipe tomorrow for a super yummy way to use this chicken, but for now, just enjoy it in whatever capacity you decide to use it!
Lemon Pepper Chicken
- 4 boneless, skinless chicken breasts, cubed
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon pepper seasoning
Heat oil in large skillet over medium high heat. When oil is hot, (test by wetting fingers and sprinkling into pan, if water sizzles, oil is ready), place cubed chicken into skillet. Cook chicken over medium high heat, turning every couple of minutes. Some juices from the chicken will release into pan. Keep cooling until the juices cook off. Then the oil will start to brown the chicken. At this point add the lemon pepper and continue to turn chicken until it browns evenly. Remove from pan and serve.
P.S. Don’t be afraid to make a double batch, and refrigerate in an airtight container for use throughout the week!