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With a lemony, buttery sauce that won't loose its zing as days go by, this Lemon Chicken is one to bolster your week of meals—adding a pop of brightness (and less stress!) this holiday season. And there's breading, so no worry about sogging.
Make 3 batches (six chicken breasts) of this lemon chicken Sunday night to kick off your work week. Here are a few ways to eat this chicken all week.
Chicken Piccata: This idea comes from Renee B—rewarm the chicken with capers and you have chicken piccata. Serve over spaghetti.
Lemon Chicken and Pepe Soup: Shred the chicken breasts into the soup's broth along with garbanzo beans, any other seasonal vegetable, and lettuce.
Lemon Harissa Chicken: Kick up your leftover chicken by warming it with Greek yogurt and spices to make a creamy lemon sauce. Serve alongside wild rice and roast vegetables.
- Chicken Pot Pie: Cut the lemon chicken into cubes, cook with milk, chicken stock, and a bag of frozen vegetables to make the filling for the pot pie. Place in a baking pan and seal the top with a layer of pie dough.
- Chicken Salad: The sauce already has butter, so why not add mayo and more lemon to shredded lemon chicken, along with whatever other additions you like in your chicken salad.
Green Goddess Chicken Sandwiches: Make an herby sandwich by placing a chicken breast in between a roll layered with a yogurt herb sauce.
California Chicken Tacos: Shred your chicken breast on top of a mound of fresh corn and red cabbage all wrapped in a corn tortilla and sprinkled with queso fresco.
Orzo Pasta Salad: Mix orzo pasta with cucumber slices, pitted olives, feta cheese, and fresh dill. Cut a few slices of your leftover chicken on top of the salad.
What are your go-to chicken recipes? Tell us in the comments!
This article originally appeared on September 4, 2016. We're re-running it now because we bet you're in need of easy, make-ahead meals heading into the holidays.
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Written by: Briana Riddock
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