Description
Lemon Pepper Chicken Bowl with Creamy Lemon Sauce is a vibrant dish that combines zesty chicken with a luscious, tangy sauce. Perfect for any occasion, this recipe is not only quick to prepare but also customizable to suit your taste. Whether you’re hosting friends or looking for a family meal, this bowl offers a delightful burst of flavors that everyone will love. Complement it with fresh greens or hearty grains for a well-rounded dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon lemon pepper seasoning
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill
Instructions
- In a large mixing bowl, combine the chicken pieces with olive oil, garlic powder, onion powder, salt, black pepper, and lemon pepper seasoning. Mix well until all pieces are coated. Cover the bowl and let it marinate for at least 30 minutes or up to 2 hours for maximum flavor.
- Preheat your grill to medium-high heat. Once hot, place the marinated chicken on the grill. Cook each piece for about 2-3 minutes on each side or until fully cooked through.
- While the chicken grills, prepare the creamy lemon sauce. In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, chopped dill, salt, and black pepper until smooth and well combined.
- Once the chicken is grilled to perfection, divide it among serving bowls. Drizzle generously with the creamy lemon sauce over each portion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg
Keywords: For added flavor, allow chicken to marinate longer (up to 2 hours). Feel free to customize by adding vegetables like roasted broccoli or grilled zucchini. Serve over quinoa or couscous for a nutritious base.