Light and zesty chicken breasts and zucchini spears can be made on the grill or in a cast iron skillet. This healthy Whole30 recipe is bursting with lemon and just the perfect amount of spice. If you’re not following Whole30, serve with a slice of sourdough bread or rice for a more filling meal.
Grilled Lemon Pepper Chicken
posted 2023 Mar by Mimi Council
Grilled Lemon Pepper Chicken
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Light and zesty chicken breasts and zucchini spears can be made on the grill or in a cast iron skillet. This healthy Whole30 recipe is bursting with lemon and just the perfect amount of spice. If you’re not following Whole30, serve with a slice of sourdough bread or rice for a more filling meal.
Ingredients
- 2 teaspoons fine sea salt
- 1/2 teaspoon organic black pepper
- 1/2 teaspoon organic white pepper
- 1/2 teaspoon organic garlic powder
- 1/2 teaspoon organic onion powder
- 3 tablespoons organic extra virgin olive oil
- 4 organic zucchinis
-
1 pound Organic Prairie Chicken Breasts
- 1 organic large lemon
Directions
- In a large bowl, add the sea salt, black pepper, white pepper, garlic powder, and onion powder and mix together. Add the olive oil and stir to combine completely. Set aside.
- Quarter the zucchinis into spears. If they are very long you can cut in half as well, depending on the length.
- Add the zucchini and chicken breasts to the bowl with the olive oil and seasoning and stir to coat the chicken and zucchini. Zest the lemon into the bowl and stir to coat completely. (Save the lemon, as you’ll need the juice later!)
- Heat grill to high, about 350°F to 400°F. Place chicken breasts and zucchini on the grill and cover. Cook for about 5 to 7 minutes per side and flip. Heat until internal temperature is 165°F. (Alternatively if you’re not grilling, preheat the oven to 400°F. Heat a cast iron skillet on medium/high. Add the zucchinis and sear each side, remove, and place on a plate. Add the chicken breasts and sear each side. Add the zucchinis back into the cast iron skillet and transfer to the oven and cook for an additional 10 to 15 minutes, until internal temperature is 165°F.)
- Serve chicken breasts and zucchini with a slice of lemon, juice lemon on top before enjoying.