Lemon and Sage Chicken Breasts
This recipe definitely solves your need for a quick and easy weeknight dinner. The whole Lemon and Sage Chicken Breasts dinner took me twenty minutes, start to finish. AND it is very tasty.
My wife will give me her very frank opinion of a new recipe. She really liked this one and said it was “VERY good” with a thumbs up gesture.
Today’s quote: Age and glasses of wine should never be counted.
Here’s your “how to” for your Lemon and Sage Chicken Breasts
Put a skillet on that can easily hold the chicken breasts without crowding. And another for the veggies. Set them both at medium high and eyeball just enough olive oil to cover the bottoms.
Add the olive oil, lemon juice and the sage to a shallow bowl that will hold the chicken breasts laid out flat. Whisk it together a little and add the chicken breasts to the dish. Turn the chicken over getting them covered with the good stuff.
Put them aside for a brief marinade as you get the vegetables and the carbs going.
Tonite’s vegetables were broccoli florets with garlic, onion and thin slices of red bell pepper. I squeezed a little lemon juice on the mix and put the rind in the skillet. Of course use any veggies that you prefer. Just pick one that will cook quickly.
Lay the chicken out in their skillet. Don’t trash the marinade stuff.
When it’s time to turn the chicken over add the marinade to the skillet. Spoon some of the marinade on to the chicken breasts a few times as they finish cooking. When they read 165°F on a meat thermometer they are ready to serve.
Of course toss the veggies a few times as they cook up.
Our carb tonite was some french fries done in the air frier. We get those frozen ones that come peeled, cut up and ready to be “fried”.
Here is how our Lemon and Sage Chicken Breasts turned out. Put some of the juices from the skillet on the chicken when you serve it.
It was a very nice and very tasty quick and easy weeknight dinner.
And here is another quick and easy chicken dinner for you!
Lemon and Sage Chicken Breasts
Ingredients
- olive oil
- 1 lemon juiced
- 2 tbsp chopped sage leaves or 1 tbsp. dried
- 2 small chicken breasts or 1 large halved
the Veggies
- 3 cups broccoli florets
- 1/4 small onion thinley sliced
- 2 tbsp thin slices of bell pepper (optional)
- 4 cloves garlic thinley sliced
Instructions
- Put a skillet on that can easily hold the chicken breasts without crowding. And another for the veggies. Set them both at medium high and eyeball enough olive oil to cover the bottoms.
- Add the olive oil, lemon juice and the sage to a shallow bowl that will hold the chicken breasts. Whisk it together and add the chicken breasts to the dish. Turn the chicken over getting them covered with the good stuff.Put them aside for a brief marinade as you get the vegetables and the carbs going.
- Tonite's vegetables were broccoli florets with garlic, onion and thin slices of red bell pepper. I squeezed a little lemon juice on the mix and put the rind in the skillet. Of course use any veggies that you prefer. Just pick one that will cook quickly.
- Lay the chicken out in their skillet. Don't trash the marinade stuff. When it's time to turn the chicken over add the marinade to the skillet. Spoon some of the marinade on to the chicken breasts a few times as they finish cooking. When they read 165°F on a meat thermometer they are ready to serve.
- Our carb tonite was some french fries done in the air frier. We get those frozen ones that come peeled, cut up and ready to be "fried".
- Here is how our Lemon and Sage Chicken Breasts turned out. Put some of the juices from the skillet on the chicken when you serve it.
Nutrition
