The other night I made a variation of lemon chicken that was so yummy. However the mushrooms that were in it turned out fabulous I plan on keeping the marinade recipe and using it just for the mushrooms! Lemon chicken is delicious and fun to cook for a crowd.
I grew up on a 50 acre working citrus ranch. We primarily grew oranges, but did have a few wonderful lemon trees growing up that were right next to the house. When I was little my sisters and I used to play in those trees, and when I got older I used to help my mom by picking the lemons when the tree was ready. Not only did we utilize lemons in the foods we cooked, but my mom would put me in charge of juicing the lemons and freezing the juice in one cup portions so we could have fresh lemonade all year round! If anyone is looking for a fool proof lemonade recipe let me know, I’m happy to email it to you!
Lemon Chicken
3 lemons
1 tbsp. olive oil
1 tbsp. sugar
1 tbsp. vinegar
Kosher salt to taste
Paprika to taste
1 clove garlic, minced (I use a garlic press)
4 skinless, boneless chicken breasts, cut into 2” cubes
3 small zucchini, cubed
½ lb. button mushrooms
- Before serving, at least 3 hours before (or overnight) make the marinade
- Grate 1 tbsp. lemon zest, squeeze juice from 3 lemons (make 1/3 cup)
- Mix zest, lemon juice, oil, sugar, vinegar, salt, paprika and garlic in a bowl
- Add cubed raw chicken, zucchini and mushrooms
- Toss lightly to coat, cover and refrigerate until ready to serve
- Pre-heat oven 350’F
- Place marinated chicken and vegetables onto a baking sheet
- Bake 35-45 minutes or until chicken is cooked through
- Periodically stir mixture during cooking
- Serve over rice
Lemon Chicken
Ingredients
- 3 lemons
- 1 tbsp. olive oil
- 1 tbsp. sugar
- 1 tbsp. vinegar
- Kosher salt to taste
- Paprika to taste
- 1 clove garlic minced (I use a garlic press)
- 4 skinless boneless chicken breasts, cut into 2” cubes
- 3 small zucchini cubed
- ½ lb. button mushrooms
Instructions
- Before serving, at least 3 hours before (or overnight) make the marinade
- Grate 1 tbsp. lemon zest, squeeze juice from 3 lemons (make 1/3 cup)
- Mix zest, lemon juice, oil, sugar, vinegar, salt, paprika and garlic in a bowl
- Add cubed raw chicken, zucchini and mushrooms
- Toss lightly to coat, cover and refrigerate until ready to serve
- Pre-heat oven 350’F
- Place marinated chicken and vegetables onto a baking sheet
- Bake 35-45 minutes or until chicken is cooked through
- Periodically stir mixture during cooking
- Serve over rice
