I usually avoid grilling chicken breasts, because they’re so large and tend to burn on the outside, while the inside is still raw. These Lemon Pepper Chicken Breasts came out perfectly, though! The flavor and texture were just right! They’re really easy, which makes them perfect for a summer weeknight meal! I started by marinating the chicken in lemon juice and spices. While it was getting happy I started the grill on very high heat and put the lid on it. When the grill was really hot, like an oven, I placed the chicken on a part of the grill that did not have direct heat under it. I cooked it, with the lid on, for about 20 minutes, flipping the breasts about half way through. Make sure to spread the breasts out as thinly as you can on the grill. It will help them to cook quickly and evenly. When you think they’re finished, check by cutting open the largest part of the largest breast. If the pink is gone it’s ready. If the biggest one is ready, the rest should be, too.
While you’re grilling the chicken, throw some sliced vegetables on there, as well! Try to take every opportunity you can to add veggies to your meals! My favorites are zucchini, peppers, asparagus, mushrooms, and onions. I just slice them into thick chunks, spray with a little coconut oil, sprinkle with salt and pepper, then grill them up. My kids have learned to like a wide variety of vegetables, because I’ve continued to serve them with meals, and have cooked them in lots of different ways. Don’t push…just offer. My kids usually have to try at least one bite. If they don’t like it, no pressure!
Here’s the recipe for the chicken:
- 4 Chicken Breasts
- Sea Salt
- Lemon Pepper
- Garlic Powder
- 1/2 Cup Lemon Juice
- Coconut Oil Spray
Sprinkle the salt, pepper, and garlic on your chicken to taste, making sure to cover all the crevices, and flavoring both sides. Squeeze a lemon over it, then spray with coconut oil on both sides. Grill, as described above.