Recipe: Lemon Pepper Chicken

Good Morning! One of my favorite things about Passover is the food - and no, not the Manischevitz produced cookies (although they aren't too bad). I love that in keeping kosher for Passover, I'm forced to get creative in my use of fresh ingredients. Last night for dinner, we had a wonderful lemon pepper chicken.

To make this, you'll need:

3 boneless, skinless chicken breasts
1/2 cup chopped red onion
3 cloves garlic, diced
1 tablespoon olive oil

Marinade

2 tablespoons olive oil
1 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

First, prepare your red onion and garlic, and add them to your pan to saute over medium-low heat for approximately 10-15 minutes.


While the onion and garlic is cooking, prepare your marinade by combining the olive oil ...


... lemon juice ...


... and salt and pepper. Mix thoroughly.


Then, dip each chicken breast into the marinade and place into the hot pan with the onion and garlic.


Raise heat to medium-high and cook chicken on both sides. Serve over salad or veggies (or rice/pasta, if you're not keeping kosher for Passover).


We served it over a medley of broccoli and mushrooms and it was delicious! I also saved the marinade before tossing it and was able to add a little bit to the top of each plate. If I had had more time, I would have loved to let the chicken marinade for longer, but the flavor here was still strong. I hope you enjoy this as much as Josh and I did!