Can we talk about lunch for a minute?
I’d be all for eliminating the idea of lunch altogether and replacing it with second breakfast (brunch, perhaps) or a (really) early first dinner. I almost never have trouble deciding what to make for breakfast or dinner, but, day in and day out, I still struggle to come up with a plan for lunch. The best case scenario is that we have leftovers from the previous night’s dinner I can reheat. It’s quick and easy, and even if whatever we had wasn’t a great candidate for reheating, I much prefer it over the alternative. And that would be 20 minutes spent opening and closing the cabinets and the refrigerator and freezer doors waiting for inspiration to strike. On more days than I’d like to admit I resort to options I wouldn’t really be proud to tell you about ๐
This lemon chicken would typically fall squarely in the dinner category here, and when I bookmarked the recipe I’d actually intended to add it to our meal plan the following week. Before I could though, I found myself whipping it up for lunch one day when I was particularly hungry and happened to have all of the ingredients on hand. It’s super fast and easy to make, and chances are, you probably have everything you need to make it too. The lemony sauce that tops the chicken is bright and fresh, and really flavorful. Served with some asparagus on the side, it made for a really great lunch. Much more satisfying than the popcorn I’d had the previous day…
What are you guys eating for lunch? Help!
Lemon Chicken
adapted from Southern Living (via MyRecipes.com)
2 boneless, skinless chicken breasts (about 8 oz each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
2 tablespoons butter, divided
1 tablespoons olive oil
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
2 tablespoons chopped fresh parsley
Place the chicken on a cutting board. Working with one breast at a time, place your hand on top and use a sharp knife to cut the breast in half horizontally, to make two thinner chicken cutlets. (Don’t worry if they’re not perfectly even, mine never are!) Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
Season the chicken on both sides with the salt and pepper. Lightly dredge each cutlet in flour, shaking off the excess.
Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the butter and the olive oil to the pan. Once the butter is melted and the pan is hot, add the chicken. Cook for 2-3 minutes per side, or until the chicken is golden brown and cooked through. Transfer the chicken to a plate and tent with foil to keep warm.
Reduce the heat to medium, and add the chicken broth and lemon juice to the pan. Cook for 1-2 minutes, or until the sauce has thickened slightly, scraping the bottom of the skillet to loosen any brown bits. Add the lemon slices to the sauce and let sit undisturbed for about 30 seconds. Remove the pan from the heat and add the parsley and remaining tablespoon of butter. Stir until the butter is melted and the sauce is smooth. Pour the sauce over the chicken and serve (you can garnish with the lemon slices if desired).
Serves 2-4
This flavor combo is such a winner for me Tracey. It looks so delicious!
I almost always have leftovers for lunch. If not I resort to a frozen lunch option, or the worst case scenario I walk across the street for a sandwich. But I would love to have this instead of my leftovers today.
I could go with only lunch and no dinner, so we should cook for each other some time. ๐ I love lemon on chicken, especially because it goes so well with asparagus like you have pictured. It’s a perfect Spring meal in my mind. Hope you’re having some of the same warm weather that we’re having out here!
Gosh, Tracey, your lunch looks awesome! I’m a horrible lunch eater. I hate leftovers, so I usually end up eating yogurt or cereal (yeah, breakfast twice). If I’m really feeling motivated I make a knock-off version of the Starbucks spinach and feta egg white wrap that’s pretty yummy! I’d eat breakfast for all three meals if I could! I’ll definitely make that chicken for dinner though. The sauce looks to-die-for delish.
This just reminded me that my grandma sent me a lemon chicken recipe last summer…now is definitely the time to try it out! this looks so good!
I adore any kind of lemon sauce on chicken so yum! (I had a chocolate cookie for lunch today. Got tired of waiting for something new to show up in the fridge/cabinets. lol)
This chicken looks so good! It looks very light and refreshing. Perfect lunch to have in the spring ๐
Oh I love lemon chicken! This looks gorgeous.
Yep, I do have all this in my house; chicken is defrosted and everything. Yay and thanks!
At work, we tend to go to a neighborhood diner for lunch (a little too often)or a rice bowl place. If I have leftovers, I’ll bring in those for lunch.
Your lemon chicken sure beats them all though!
salads! salads are the best lunches. esp w/ some protein and nuts. it will keep you full all afternoon. and is super tasty. plus you can have lots of variety. i always make my own dressing too: salt, olive oil, and either any kind of vinegar or lemon juice. love salads!!
That looks like a fabulous lunch! I’m a salad or sandwich kind of gal…sometimes soup. If we have leftovers, I try to turn them into dinner. I think it was all those years of bringing my lunch to school that turned me into a “cold lunch” person.
My lunch is a PB&J and apple waaay too often. I’m basically eating a kindergarten lunch. I guess I just always associate preparation time with dinner!
Hi, Tracey! I make a very similar lemon chicken (from Cooking Light) and it’s one of my favorites. Now I’m tempted to make it for lunch!
I always have problems with lunch too. This looks quick and yummy. Great flavors for spring too!
In case you have all these items handy, this is one of those make-it-once-eat-it-twice ideas I’m stuck on right now. It makes me VERY happy!
Rinse and drain a can of black beans; divide half for today, half in a container for another day. Chop a red pepper and split half and half. I throw several slivers of red onion in next. Fresh cilantro on both. Sprinkle a little garlic powder and cumin on each. Pack up the container and refrigerate. To TODAY’S lunch, add chopped tomatoes or grape tomatoes, half a mashed avocado and enough Greek yogurt to equal the avocado. Mix all “salad” ingredients together and eat!
All you have to do the next time is add the tomatoes, avocado, and yogurt!
Hope you try it!
Chris
That’s so funny because I would trade breakfast in favor of lunch anyday. Unless I’m eating cake for breakfast, that is. This looks like a nice healthy lunch! I like to premake salads (like tabouli couscous, red rice salad or traditional green/chopped salad) that I can just scoop and go. I also eat my fair share of lean cuisines because they are easy and calorie friendly. Not necessarily gourmet!
I frequently pack my lunch for work. My mainstays are leftovers (I make something big at the beginning of the week like chili or spaghetti or soup) and sandwiches, with the occasional salad thrown in. I wish I had this for lunch; I love lemon!
I was skeptical about the sauce but it was so good. It took less than 30 minutes and it was worth it. Great recipe!! This is a winner for anyone who wants to cook a quick flavor meal.