When the weather is this hot, you know its grill time! I’ve always been a huge fan of lemon pepper chicken but I decided to create my own version using lemon zest, ground pepper and kosher salt. So yummy and fresh. I finished the chicken with an extra splash of lemon juice as well. I served the chicken over a bed a fresh romaine from the farmer’s market, whole wheat rotini, sun dried tomatoes and a dijon balsamic vinaigrette. The combination was so good we finished the entire platter!
Lemon Pepper Chicken
2 boneless skinless chicken breasts (6 oz each)
Zest of 2 lemons
1 Tbsp. fresh ground pepper
2 tsp. kosher salt
Method:
Rub chicken breasts with the spice mixture and enough olive oil to coat. Heat to grill to medium heat. Grill chicken breasts on each side for 5-6 minutes or until juices run clear. Finish with the more fresh lemon juice.
Dijon Balsamic Vinaigrette
2 Tbsp. good balsamic vinegar (the longer its aged, the sweeter your vinaigrette)
1 Tbsp. dijon mustard
2 tsp. honey
1/3 cup olive oil
Salt and pepper
