Monday, October 25, 2010

Lemon Chicken with Sugar Snap Peas


I love this recipe! It's really fast, super easy, low fat and tasty! Plus no chopping vegetables!!!


The ingredients. The first step is to slice the chicken (or cube it if you prefer!).


Add olive oil to a frying pan (preferably one that has a lid that fits it, unlike mine!) and begin to brown the chicken. Add salt and lemon pepper to flavor it.


Yummy, browned chicken! Now we add the veggies!


Add lemon juice and sugar snap peas. Add a lid so that the lemon juice can steam the peas.


After 5 minutes of steaming, the peas should be tender and a little browned. Serve with rice or your preferred side!


Lemon Chicken with Sugar Snap Peas
Prep Time: 30 Minutes
Total Time: 30 Minutes
Yield: Serves 4

1 lb. Boneless Skinless Chicken Breasts, sliced (approx. 4 chicken breasts)
1 8 oz. package of Sugar Snap Peas
1 Tbs. Olive Oil
1/2 cup Lemon Juice
1 Tbs. Lemon Pepper
1 Tbs. Coarse Kosher Salt

Add 1 tablespoon Olive Oil to a frying pan and heat on medium high heat. Add the sliced chicken.* Sprinkle with the lemon pepper and salt. Brown the chicken.

When the chicken is cooked through and browned, add the lemon juice and sugar snapped peas. Put the lid on the pan to steam the peas. Steam for five minutes or until desired tenderness of peas is reached.

Serve with rice, quinoa or noodles.


*If you want it really lemony - add an additional 1/4 cup lemon juice to the chicken while it is browning. It makes it really lemony - the way I like it!

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