Growing up, Sunday dinners were all about bold flavors and simple, wholesome ingredients. My mom would whip up the juiciest lemon pepper chicken, and I’d sneak bites straight off the cutting board before she even plated it.
That tangy citrus kick, mixed with the savory punch of cracked black pepper, was everything. Now, I make a version that’s not only gluten-free but also loaded with roasted broccoli for a fresh, nutrient-packed meal.
It’s quick, easy, and bursting with flavor—perfect for a weeknight dinner when you want something homemade without the hassle.
Pro Tips for the Best Flavor
✅ Use fresh lemon juice – Bottled lemon juice won’t give the same brightness.
✅ Don’t skip the resting time – It locks in the juices, so your chicken stays tender.
✅ Broccoli bonus – Want extra crisp? Broil the broccoli for the last 2 minutes!
✅ Spice it up – Add a pinch of red pepper flakes for a little heat.
Variations & Substitutions
- Dairy-Free? Swap the butter for more olive oil or a little vegan butter.
- Keto? Skip any sides with carbs and drizzle with extra olive oil for more fat.
- No Chicken? Try it with salmon or shrimp—same seasoning, just adjust cook time.
- Different Veggies? Asparagus or green beans roast beautifully with the same seasoning.
Serving Suggestions
- Plate it over quinoa or cauliflower rice for a balanced meal.
- Serve with a side of roasted sweet potatoes for a touch of natural sweetness.
- Drizzle with garlic aioli or a simple tahini sauce for extra richness.
Zesty Lemon Pepper Chicken & Broccoli
A fresh and flavorful lemon pepper chicken with crispy roasted broccoli, perfect for a quick and healthy dinner.
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
Ingredients
For the Chicken:
- 2 large boneless, skinless chicken breasts (or 4 small)
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp cracked black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp paprika
- 1 tbsp butter (or dairy-free alternative)
- 1 tbsp chopped fresh parsley (optional for garnish)
- Lemon wedges (for serving)
For the Roasted Broccoli:
- 1 large head of broccoli, cut into florets
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp lemon zest
Instructions
Prep the Chicken
- Pat the chicken dry with a paper towel—this helps get a good sear.
- In a small bowl, mix the lemon juice, lemon zest, black pepper, garlic powder, onion powder, salt, and paprika.
- Rub the spice mix all over the chicken breasts.
2. Cook the Chicken
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and cook for about 5-6 minutes per side until golden brown and cooked through (internal temp should be 165°F).
- In the last minute of cooking, add the butter to the pan and baste the chicken for extra juiciness.
- Remove from heat and let rest for 5 minutes before slicing.
3. Roast the Broccoli
- Preheat the oven to 400°F.
- Toss the broccoli florets with olive oil, salt, garlic powder, and black pepper.
- Spread on a baking sheet in a single layer and roast for 15-18 minutes until slightly crispy on the edges.
- Sprinkle with lemon zest before serving.
4. Serve It Up
- Slice the chicken and serve over the roasted broccoli.
- Garnish with fresh parsley and lemon wedges for extra flavor.
- Enjoy with a side of quinoa, rice, or mashed potatoes if you need extra carbs!
Notes
Great for meal prep! Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg
