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Baked lemon pepper chicken is a fast and easy meal that is delicious as the main course or atop a salad to add protein.
One of my children made this recipe for a family party recently.
It was delicious and easy to make, so I thought I would share it as an example of a healthy main course that is very straightforward and fast to pull together.
These chicken cutlets are an excellent topper for a salad too.
Note that where you source the chicken breasts is very important to ensure this dish is as nutrient-dense as possible!
I would recommend finding a pastured poultry farmer in your area where you can buy chicken outside of the Industrialized Food System with its many abuses even if the meat is “organically certified”.
Serving Suggestion
I recommend serving these lemon pepper cutlets with roasted vegetables and fermented sweet potato.
The combination of flavors is delicious!
Baked Lemon Pepper Chicken
Baked lemon pepper chicken is a fast and easy meal that is delicious as the main course or atop a salad to add protein.
Instructions
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Carefully slice each chicken breast lengthwise into thin cutlets.
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Briefly pound each cutlet on a sturdy wooden cutting board using a meat tenderizer.
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Place the tenderized cutlets in a large baking pan and drizzle on the olive oil.
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Use clean hands to rub the olive oil into each cutlet (both sides).
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Lightly sprinkle each side of the oiled cutlet with the seasonings.
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Bake at 375 °F/ 190 °C for 15-20 minutes or until cooked through.
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Refrigerate cooled cutlets for up to 4 days in a glass container with tight fitting lid.
Nutrition Facts
Baked Lemon Pepper Chicken
Amount Per Serving (1 cutlet)
Calories 256
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g15%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 45mg15%
Potassium 131mg4%
Protein 28g56%
Vitamin A 30IU1%
Calcium 8mg1%
Iron 0.57mg3%
* Percent Daily Values are based on a 2000 calorie diet.
