Lemon Pepper Chicken With Fresh Mint
Lemon pepper chicken with fresh mint
Readymade lemon pepper powder—found in most households and widely available—is a great tool to make a simple, quickly-made yet delicious chicken dish. Here I have used this very common condiment as the inspiration for a flavorful marinade, using fresh lemon juice and zest. The green chili pepper and turmeric give it a little zing. Serve it with simple dinner rolls or a portion of the Southern Indian Masala with Potatoes and Peas, if you want to get a little more elaborate.
Ingredients
– 6 (4-oz/125-g) chicken breasts, trimmed of excess fat.
– 2 tablespoons oil, 1 large onion, thinly sliced.
– 1 cup (8 g) fresh mint leaves, for garnish.
– 1 lemon, sliced, for garnish.
Lemon Pepper Marinade
– 1 tablespoon minced ginger, 1 tablespoon minced garlic.
– 1 tablespoon oil, Salt, to taste.
– 1 tablespoon coarsely-ground black pepper.
– 3 tablespoons fresh lemon juice, 1 tablespoon freshly-grated lemon zest.
– ½ cup (4 g) nely-chopped fresh mint leaves.
– 1 small fresh green chili pepper, deseeded and minced.
– 1 teaspoon ground turmeric.
Instructions
Combine the ingredients for the Lemon Pepper Marinade in a medium bowl.
Step 2:
Add the chicken to the marinade and mix well to evenly coat. Cover and refrigerate for 2 to 3 hours.
Step 3:
Heat the 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Add the onion and cook, stirring often until golden, about 5 minutes. Add the chicken and cook until brown, about 3 minutes on each side.
Step 4:
Reduce the heat and continue to cook, covered, until the chicken is cooked through yet tender, about 5 to 7 minutes. Serve hot, garnished with mint leaves and lemon slices.
