So much spice in one little dish with this citrus black pepper chicken! The marinade is so good, but also very powerful. Don’t make more than the night before or you might be spiced out!
Trying to watch your carb intake? Make with zoodles or consider a green salad base for the chicken and peppers instead. Use the noodle’s additional ingredients to make a yummy salad dressing.
Lemon Spaghetti with Citrus Black Pepper Chicken
- 1 lb boneless chicken breast boneless, skinless, cut into strips
- 1 large red pepper thinly sliced
- 1/4 cup lime juice
- 1 orange zested and juiced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1 tsp ground black pepper
- 12 oz spaghetti
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1/4 cup Parmesan freshly grated
- ground black pepper
- Whisk marinade ingredients in a large bowl. Add chicken and red pepper and stir to coat. Let marinate for one hour to 24 hours. (This gets spicier the longer it sits.)
- Bring a large pot of salted water to a boil. Add spaghetti and cook until just shy of al dente.
- Meanwhile, heat skillet over medium heat and add chicken mixture, including the sauce. Add in red pepper slices. Cook until chicken is cooked through and peppers soft, turning occasionally, about 8-12 minutes.
- Whisk together lemon juice and olive oil. Drain spaghetti, reserving 1 cup of cooking liquid in a small bowl. Return spaghetti to pot and place over low heat.
- Toss pasta with lemon juice mixture and 1/2 cup cooking liquid until coated. Slowly add cheese, tossing until melted. Add remaining cooking liquid as necessary, until pasta is silky and each strand is well coated.
- Plate spaghetti, chicken, and veggies and top with Parmesan cheese.
- Try to use freshly grated Parmesan cheese as that will melt the the smoothest.
Gluten-Free and Carb-Conscious
- If you are watching carbs or calories, cut back on the noodles and/or substitute with zoodles.
- Use your favorite mix of veggies in place of the chicken. Slices of hearty portabella mushrooms might be particularly interesting.
- Don’t go telling anyone I said this, but I think this dish is just as good without the cheese. Maybe add a smidge more salt, but the bright, citrusy dish certainly shines on its own.