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Sunday, May 25, 2014

Lemon Pepper Chicken

Did you like our Mango Lemon Chicken? Try this similar recipe - Lemon Pepper Chicken! It's easy to make for dinner during the week or even prepare in advance during food prep! I love it over our Sauteed Kale!

3 lbs chicken breasts or tenderloins, cubed
Coconut oil, to coat the pan
2 Tbsp minced garlic
2 tsp black pepper

1. Cube chicken (we use kitchen shears) and set aside
2. Heat coconut oil over medium-high heat in a large pan
3. Once oil is hot add chicken
4. Add 1/2 of the spices to the chicken
5. Continue cooking (turning the chicken so that it browns evenly) and add remaining spices
6. Cook until chicken is no longer pink (usually 8-12 minutes)

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney


  1. Excited to be trying this recipe tonight. The coconut oil smells great, I've never used it before.

  2. 3 Researches REVEAL Why Coconut Oil Kills Fat.

    The meaning of this is that you actually burn fat by consuming coconut fats (also coconut milk, coconut cream and coconut oil).

    These 3 studies from large medical journals are sure to turn the traditional nutrition world upside down!


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