Easy, Delicious Weekly Meal Plans for Busy Moms!\r\n\t\t\t\r\n\t\t\t\t\t\t\tYes Please!\r\n\t\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t\r\n\r\n\t\tLemon Chicken Recipe\r\n\t\r\nJuly 2, 2019\r\n\t\tChicken for Picky eaters\r\n\t\r\n\tGrowing up I never loved eating chicken. I think it's because my mom always put whole chicken breasts in the oven and baked them until they were hockey pucks. It was never good. Sorry mom! As I've become a mom myself and had to deal with a very picky eater (hello, Owen!), I've had to put my thinking cap on how to get my boys to eat healthy and tasty proteins. Thus, came my lemon chicken recipe.\r\n\t\t\t\t\r\n\r\n\t\tQuick &amp; Easy Lemon Chicken\r\n\t\r\n\tThere are two great things about this recipe: the minimal use of ingredients and ease of making it. As you can tell from the ingredients list, there are only 8 ingredients and 3 of those are oil, salt and pepper. If you don't mind eating chicken in whole breasts than this recipe is even easier. I think it's childhood chicken trauma because eating a whole chicken breast just doesn't interest me. In fact, it kind of grosses me out.\r\nSo, I prefer to cut the breasts in half and pound them to help with tenderizing. That way you have 4 pieces rather than 2. You could also cut the breasts in smaller tenders, so you could have 8 small pieces. It's 100% personal choice.\r\n\t\t\t\t\r\n\r\n\t\tLemon Chicken &amp; Sides\r\n\t\r\n\tNow, what do I serve with lemon chicken? It's a very versatile dish, but my husband loves twice baked potatoes. It's hard to beat the cheesy, savory, heartiness of the potato. But if you want a lighter option, a classic caesar salad is a great choice. You can also use it as the base for a chicken and ranch sandwich by toasting some sourdough bread, adding ranch dressing, bacon, lettuce, and sliced lemon chicken. Now that will make your tummy happy!\r\n\t\t\t\t\r\n\t\r\n\r\n\tLemon Chicken\r\n\t\t\r\n\t\tAn easy and go-to main dish that I cook frequently. Tender chicken and nice lemon notes - this dish goes perfectly with rice, as the protein for an entree salad, or with buttermilk biscuits.\t\r\n\t\r\n\t\t2 skinless, boneless chicken breasts (cut into tenders)2 tbsp oil1 tsp Dijon2 garlic cloves (minced)1/2 cup chicken stock2 tbsp lemon juiceSalt and Pepper (as needed)Parsley (chopped, optional)\t\r\n\t\r\n\t\tI'm not the biggest fan of whole chicken breasts, so I cut the breasts in half and then pound those pieces. I've also cut the breasts in tenders and not pounded them. It's whatever you prefer.In a large saute pan, add oil and heat to medium. Salt and pepper the chicken pieces. Place chicken in heated pan. Sear on one side - for about 5 minutes.Flip the chicken. Add the rest of the ingredients to the pan with the chicken. Continue cooking until the chicken is done - about 5 more minutes or depending on how thick the chicken is. To check doneness you can take its temperature (about 160 degrees) or cut it in half and check for no pink.Optional: You can top with chopped parsley\t\r\n\t\r\n\t\t\t\r\n\r\n\r\n\r\n\t\r\n\tIf you want to make this recipe even easier, you can bake it. You won't sear on the chicken, but this option is still delicious:\r\nPreheat oven to 350\r\nIn a 9 x 9 baking dish add the chicken stock (1/3 cup if you're baking not 1/2 cup), Dijon mustard, lemon juice, and minced garlic. Whisk until it is well combined. Add chicken tenders or breasts to sauce, sprinkle with some salt and pepper. I wouldn\u2019t add much salt at first because the chicken stock and Dijon can run salty.\r\nBake for 20-25 minutes or until no longer pink. The breasts will take longer to bake.\r\n\u00a0\r\n\t\t\t\t\r\n\r\n\t\thi, I'm leslie\r\n\t\r\n\tWhether it's through nutrition, mindfulness, spending more time with family, setting monthly goals, or just finding the things that make us happy in life, finding balance is the ultimate goal. Join me as I try and find balance in my own life.\r\n\tMore About My Story\r\n\tLet's Stay In Touch!\r\n\r\n\t\tRecent Posts\r\n\t\r\n\t\u00a9 2019 . All Rights Reserved.