Lemon Pepper Chicken and Vegies Recipe

Keto diet | Keto food plan | Keto & intermittent fasting | Losing 120 pounds

Lemon chicken is a refreshing dish that combines tender bites of chicken with the bright, tangy flavors of lemon. Boneless chicken breasts are marinated in lemon juice and flavorful seasonings, then cooked to perfection.

Ingredients

2 pounds boneless skinless chicken breast, cut into 1” cubes
4 cups broccoli florets, (1 medium head broccoli)
4 cups cauliflower florets, (1 small head cauliflower)
1⁄4 cup extra virgin olive oil, divided
2 garlic cloves, minced
1⁄4 cup lemon juice, divided
3 tablespoons lemon pepper seasoning
1 teaspoon EACH onion powder, garlic powder, kosher salt (Diamond Crystal)
3⁄4 teaspoon ground black pepper
3 tablespoons chopped parsley
1⁄4 cup white wine

Instructions

Place chicken cubes in a medium bowl and add 2 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 2 tablespoons lemon pepper seasoning, onion powder, garlic powder, 1/2 teaspoon ground black pepper, and 2 tablespoons chopped parsley. Mix everything together and let sit for 15 minutes to marinade.
In a large bowl, toss broccoli and cauliflower with 1 tablespoon of lemon pepper seasoning, salt, and 1/4 teaspoon pepper.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the seasoned broccoli and cauliflower. Cover and cook on medium-low heat for 15 minutes until veggies begin to soften. Uncover and continue to cook for 5 minutes on medium heat, stirring occasionally.
Transfer the vegetables to a bowl or plate and set aside. Sprinkle with 2 tablespoons of lemon juice.
Keep the now-empty pan on the stove (no need to clean it). Deglaze the pan with the wine and use the mixing spoon to scrape off any browned bits that are stuck to the bottom of the pan.
Add the marinated chicken to the hot skillet and cook over medium-high heat for 15-18 minutes, stirring often, until the chicken is cooked through and registers about 165°F.
Push the cooked chicken pieces to one side of the pan, and add the vegetables back to the other side of the pan. Cover the skillet and cook over medium-low for minutes, to rewarm the veggies. Sprinkle the remaining 1 tablespoon of parsley as garnish.