Lemon Herb Chicken

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. 

212 calories 
2 servings
10 prep 
15 cook

25 total time 

Ingredients:
Boneless skinless chicken breasts 

1 tablespoon olive oil

1 lemon

Oregano (optional) 

Directions: 1. Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
2. When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Lemon Chicken Pasta Toss

I made one of my summertime favorites tonight! The recipe was originally from a Pampered Chef "Season Best" books from the summer of 2006, however, I have altered it slightly and cut down on a few steps.

Ingredients:

8 oz uncooked radiatore pasta (I use gluten free) 

2 small carrots, peeled 

3 garlic cloves, pressed

1 medium red bell pepper

2 cups small broccoli florets

4 chicken breasts, diced and cooked (you may season for extra flavor) 

1 can of Alfredo sauce ( I use Ragu) 

1/2 cup hot water

1 lemon, cut in half 

1/4 cup grated fresh Parmesan cheese

Snipped fresh parsley 

Directions:
1. Cook pasta in large pan for 2 minutes less than directed. 
2. Meanwhile, chop carrots and pepper and place in steamer (I do use the large micro-cooker by Pampered Chef, with water to steam the veggies approx 4-6 minutes) 
3. Add pasta, steamed veggies, cooked chicken, alfredo sauce, and water to pan. Squeeze lemon halves over pasta. 
4. Cook and stir until heated through. 
5. Grate parmesan cheese over pasta, sprinkle with parsley and black pepper if desired. 
6. Enjoy!!