Monday, July 20, 2020

Rosemary and Lemon Pepper Grilled Chicken and Zucchini

This Rosemary and Lemon Pepper Chicken and Zucchini is another quick grill pan dinner. And if you cut your chicken into bite size pieces... I mean 5-7 minutes quick! It's also a perfect summer meal, light and tasty with minimal effort:@) This is one of those things I make that really doesn't have a recipe, it's hard to goof up. The biggest key is to add a generous amount of lemon pepper seasoning. Don't worry about adding too much, a lot of it will drip off while grilling. The one tip I really took to heart from Food Network was, the biggest reason restaurant cooking tastes so much different than home cooking is... salt.

There are really only two herbs I grow every year, rosemary and parsley.
I like to keep parsley on the window sill in the kitchen, and the rosemary is in a half barrel on the patio.
I generally get 3 years from my rosemary, as long as it's in a large planter.
There are two reasons it needs to be replaced...
One: It gets root bound fairly quickly.

And two...
It only tolerates so much snow...
Snow pic added to help us feel cooler... 
You are welcome:@)

Rosemary and Lemon Pepper Grilled Chicken and Zucchini
Amounts = as much as you'd like:
Chicken, cut into bite size pieces
Zucchini, cut into pieces, about 1/2" thick, halve or quarter larger slices
Onion, sliced
Olive oil, enough to coat everything
Rosemary, minced, enough to give everything a nice hearty sprinkle
Lemon pepper seasoning, a ~very liberal~ amount
  1. Add everything ~except lemon pepper seasoning~ to bowl, Give a stir.
  2. Light grill with grill pan on grates to get hot. Close lid and bring to high heat.
  3. Give everything a good coating of the lemon pepper seasoning, stir well. Add an extra shake for good measure.
  4. Toss into grill pan, spread everything into one layer in pan, reduce heat to medium and close lid.
  5. After 2-3 minutes give it a stir, from this point on treat it like a stir-fry, let it sit for a few seconds and stir/flip it. 
  6. Cook until chicken is no longer pink, approximately 5-7 minutes total.
Eat well and have a happy day:@)

2 comments:

  1. Your meal looks easy and tasty, Lynn. I like growing rosemary, especially, because it withstands the temperatures. My parsley lasts all winter, but it's going to seed right now.

    ReplyDelete
  2. I love your portulacas with the rosemary! I made Mamaw's pickles and we are enjoying them.

    ReplyDelete

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