Sweet Lemon Pepper Chicken

I came home tonight later than I thought I would, so I had to think fast when making dinner.  I ended up using one cutting board, one knife, 2 baking pans, and only about 45 minutes!  Out came Sweet Lemon Pepper Chicken and Italian Zucchini Rounds.  Both added some great flavor to a busy evening.

Sweet Lemon Pepper Chicken


  1. 2 chicken breasts
  2. 1 tbsp. honey
  3. juice of one half of a lemon plus 4 lemon slices
  4. 1 tbsp. pepper
  5. 1 tsp. sea salt


  1. Drizzle honey over the chicken breasts.
  2. Pour lemon juice over chicken, then season with salt and pepper.  Add more pepper if you like a kick!
  3. Place 2 lemon slices on top of chicken breasts and bake at 375 degrees for 30-35 minutes.


Italian Zucchini Rounds


  1. 2 zucchinis, cut into small rounds
  2. 1 tbsp. olive oil
  3. 1 tbsp. red wine vinegar
  4. 1 tbsp. dried parsley
  5. 1 tsp. garlic salt
  6. 1 tsp. sugar
  7. salt and pepper to season


  1. Toss zucchini with olive oil, red wine vinegar, parsley, garlic salt, sugar, and salt/pepper.
  2. On a baking sheet, bake at 375 degrees for 35 minutes.

Happy Allergy Free Eating!





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