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Lemon Chicken with Veggies

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Lemon Chicken with Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 2 chicken breasts (approx 1-1/2 lbs boneless & skinless – you could use thighs or turkey as well)
  • ½ cup peas. Can also use snap or snow peas, chopped. (Optional)
  • 2 med-sized carrots
  • 1 small head broccoli
  • 2~3 mushrooms
  • 3 tbsp pastured butter (divided)
  • 3 cloves garlic
  • 1-1/2 tsp lemon pepper
  • ½ tsp fresh ground white pepper
  • 1 tsp low-salt chicken bouillon
  • ⅓ cup heavy whipping cream
  • zest of ½ lemon
  • ~3 tbsp fresh Parmesan cheese (optional)
Instructions
  1. Measure out your peas, put them in a large prep bowl with sliced carrots and mushrooms. Cut the broccoli into small florets and add to bowl.
  2. Mince up the garlic and put it in a separate bowl.
  3. Cut up the chicken into ½″ pieces.
  4. Heat wok on Medium-High heat, then drop in about 1 tbsp of that grass-fed pastured butter.
  5. Toss the garlic in and sauté for about 15 seconds until is just starts to turn golden.
  6. Add in the chicken, the lemon pepper, and the white pepper. Sauté that until it is nearly cooked through – maybe 5 minutes or so.
  7. Toss in all of the veggies and sauté all of it for about 3~4 minutes more until the veggies are just warm but still crisp.
  8. Next, push everything out toward the sides to form a little “well” in the center. Reduce the head to Medium-Low and add the cream, remaining 2 tbsp butter, and bouillon to the center. Whisk these together to get the butter melted and the bouillon mixed in. Let it simmer for a couple of minutes, whisking, to reduce slightly.
  9. Sprinkle the lemon zest over everything, then mix in all of the chicken and veggies and let simmer a little longer to reduce a little more.
  10. Grate the fresh Parmesan over the top (if you’re using it).
  11. Serve it up in a big bowl and dig in.

 

Gather up:

  • 2 chicken breasts (approx 1-1/2 lbs boneless & skinless – you could use thighs or turkey as well)
  • 1/2 cup peas. Could also used snow or snap peas, chopped (optional)
  • 2 med-sized carrots
  • 1 small head broccoli
  • 2~3 mushrooms
  •  3 tbsp pastured butter (divided)
  • 3 cloves garlic
  • 1-1/2 tsp lemon pepper
  • 1/2 tsp fresh ground white pepper
  • 1 tsp low-salt chicken bouillon
  • 1/3 cup heavy whipping cream
  • zest of 1/2 lemon
  • ~3 tbsp fresh Parmesan cheese (optional)

Measure out your peas, slice the carrots and mushrooms.  Cut the broccoli into small florets and put into all into a bowl (no need to separate as I did above).  Mince up the garlic and put it in a separate bowl.  Cut up the chicken into 1/2″ pieces.

Get the wok heated up on Medium-High heat, then drop in about 1 tbsp of that grass-fed pastured butter.  Resist the urge to cut off another tablespoon and eat it.  Well, only resist a little…then give it a try.  It’s sooooo good!  Toss the garlic in and sauté for about 15 seconds until is just starts to turn golden.

Add in the chicken, the lemon pepper, and the white pepper.  Sauté that until it is nearly cooked through – maybe 5 minutes or so.

Toss in all of the veggies and sauté all of it for about 3~4 minutes more until the veggies are just warm but still crisp.

Next, push everything out toward the sides to form a little “well” in the center.  Reduce the head to Medium-Low and add the cream, remaining 2 tbsp of butter, and bouillon to the center.  Whisk these together to get the butter melted and the bouillon mixed in.  Let it simmer for a couple of minutes, whisking, to reduce slightly.  Sprinkle the lemon zest over everything, then mix in all of the chicken and veggies and let simmer a little longer to reduce a little more.

Grate the fresh Parmesan over the top (if you’re using it), and you’re all set!

Serve it up in a big bowl and dig in.  This one’s a meal all by itself – no need for any extra side dishes – and it was good and quick too.  Enjoy!