Everyone has a go-to recipe when it comes to chicken, and this is mine. We have it about once a week. The flavour of this lemon pepper chicken is complementary to almost any side dish and leftovers are great later in the week on pizzas, in pasta sauce, in omelets, on salads, in soups, and in wraps. The marinade is so simple to make, so often, I will buy a big package of fresh chicken breasts, portion them out into freezer bags for individual meals, pour some marinade in each bag, and freeze them.
This recipe is best when grilled on the barbecue, but I have been baking it in the oven for the last couple winters. Chicken breasts are lower in cholesterol than most meats and the sauce is dairy free and low calorie, making this a win-win recipe for my family. I like it because the kids can eat it (they have dairy, egg, and peanut allergies), everyone likes it, and it fits into my plan for maintaining a healthy weight. This recipe proves that delicious can be simple. Serves 4.
4 boneless skinless chicken breasts
1/4 cup lemon juice
1 clove garlic, minced
1 tsp lemon pepper seasoning
1/4 tsp Italian seasoning
1/8 tsp cayenne pepper
1. Combine all of the ingredients in a container with a lid or a re-sealable plastic bag. Marinate for at least two hours or up to 1 day.
2. Bake at 350 degrees covered for 50 minutes; uncover last 10 minutes -OR- Barbecue on medium-high heat until the centre of the meat is white.
Morsels Minus 