It’s almost May! This year is flying by, and that means some fun new recipes for spring. Chicken seared on a cast iron or regular skillet tastes delicious. I buy the cutlets when I want a quick meal because they brown in 10-15 minutes. The lemon slices cooking along with the chicken in this recipe give it a sweet tangy flavor.
- 4 chicken cutlets, about half an inch thick
- 1 lemon
- 2 tsp olive oil
- Garlic powder
- 2 tsp dried parsley flakes
- 1/4 cup chicken broth
- Heat a skillet to medium-high heat. Wash and pat the chicken dry.
- Sprinkle the chicken with salt, pepper, garlic powder, and parsley.
- Cut the lemon in half. Squeeze one half over the chicken. Slice the other half into 4 rounds.
- Drizzle the olive oil into the skillet and add the chicken. Let cook 4-5 minutes and flip, making sure the bottom half is browned.
- Cook the chicken an additional 4 minutes. Place the lemon slices on top of the chicken. Continue cooking 1-2 more minutes or until the chicken has browned. Flip the chicken over for the last couple of minutes so that the lemon slices are underneath the chicken.
- Pour 1/4 cup of chicken broth into the pan to deglaze at the end to create a tasty sauce.
The sweet potatoes:
- 3 sweet potatoes, cut into chunks with skin on
- 1 T maple syrup
- 2 tsp brown sugar
- 1 T melted coconut oil
- Toss the sweet potato chunks with the maple syrup, brown sugar, and coconut oil. Sprinkle with salt and pepper to taste.
- Place sweet potato chunks onto a foil-lined baking sheet sprayed with Pam.
- Bake at 400F for 30 minutes.