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Lemon Chicken and Peppers Recipe

Lemon Chicken and Peppers Recipe photo by Taste of Home

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Store-bought packages of lemon-pepper chicken breasts speed assembly of this main dish. From Evansville, Indiana, Gertrudis Miller writes, “I usually prepare this when I want a fast meal that tastes good.”

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Lemon Chicken and Peppers Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

2 packages (10 ounces each) lemon-pepper marinated chicken breast fillets
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 tablespoon butter
1 medium green pepper, cut into 1/4-inch strips
1 medium sweet red pepper, cut into 1/4-inch strips

Directions

Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 207 calories, 7 g fat (2 g saturated fat), 77 mg cholesterol, 1,157 mg sodium, 8 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Originally published as Lemon Chicken and Peppers in Quick Cooking November/December 2005, p58

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Lemon Chicken and Peppers

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Reviewed on Mar. 09, 2012 by katlaydee3

This was really good. I could not find the marinated breasts in my area, I don't think they sell them anymore. I bought boneless breasts and Lawry's Lemon Pepper Marinade. I meant to marinate them for 24 hours, but it turned into 48 because of a schedule change. They were delicious served with a rice piaf on the side.