I’m not sure where I got this recipe from, but for me, instructions are just recommendations, so I’m not sure if this is the authentic recipe or just my adaptation of the original. Even my name for it was beyond me! This is a recipe that both my family and I adore. I accompany the dish with a salad, ranch beans, or Spanish rice.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 lemons
- 2 limes
- 6 skinless, boneless chicken breasts
- 1 tablespoon lemon-pepper seasoning, divided
- ½ head iceberg lettuce, chopped
- 4 carrots, chopped
- 2 tomatoes, chopped
- 2 cucumbers, chopped
- ¼ cup sliced green onions, or to taste (Optional)
Instructions
- Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
- Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
- Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
- Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
- Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.
- You can squeeze a little more citrus juice on the chicken while it is grilling if you like.
- You can also sprinkle additional lemon-pepper seasoning on the salad.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 8 g |
| Protein | 39 g |
| Saturated Fat | 1 g |
| Sodium | 489 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I loved the lemon and lime juice on the chicken in addition to the seasoning. The flavor was elevated very nicely. However for my taste, I would have preferred a light vinaigrette instead of just the lemon and lime juice. Still having the juices in there but with the addition of olive oil and maybe some granulated garlic would have really kicked it up a notch. Thank you for a great recipe!