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Lemon Pepper Chicken Bites

Byxwina
  • The zest from one lemon, (should be at least a tablespoon of lemon zest)
  • 1 tablespoon all-purpose flour
  • 1 ¼ teaspoons freshly coarse-ground black pepper
  • 1 teaspoon dried parsley
  • ¾ teaspoon salt
  • ¾ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 tablespoon lemon juice
  • 1 ½ tablespoons olive oil
  • 1 ½ lbs raw boneless, skinless chicken breasts, cut into small bite-sized pieces



In a small dish, stir together the lemon zest, flour, black pepper, parsley, salt, garlic powder, paprika, oregano, and basil. Place the cut up chicken pieces into a gallon zip-seal plastic bag and add the lemon juice. Toss to coat the chicken pieces in the lemon juice. Add the spice mix to the bag. Seal the bag and shake/massage the contents until the chicken pieces are coated with the spices.Add the oil to a large sauté pan/walled skillet and bring over med-high heat. Once the oil is hot, add the chicken pieces (you don’t want to overcrowd the pan, so depending on the size of your skillet you may want to work in two batches instead of one) and stir to break them up and coat them in the oil. Cook the chicken for 7-10 minutes, stirring every couple minutes (you don’t want to stir super frequently because the chicken needs time to brown and get a “crust” on each side). Once the chicken is cooked through and browned on the outside, remove from heat and serve.

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