Lemon Pepper Chicken

Here’s a slightly different version of lemon pepper chicken. In a medium to large skillet, on medium heat, drizzle a generous amount of olive oil, pink salt, fresh ground black pepper, sage, chopped onion, and parsley. 

You might use a little more black pepper than usual for this dish. Next, cut a fresh lemon in half and remove as many seeds as you can see. Then squeeze the lemon juice into the skillet until about half of the juice is used.

Then, wash and cut the chicken tenderloins into small pieces, removing that nasty thick artery or whatever that is. It’s tough and chewy, so I always cut it out. Cook the chicken until almost done. 

As the chicken is finishing up, add some cauliflower rice into skillet and continue sautéing this mixture. Finally, add a half cup of cubed carrots to complete this recipe. I usually turn the burner off and put a lid on it to use the last bit of “fire” to heat the carrots. 

Very easy dish and very delicious!