Lemon Pepper Chicken

There’s something divine about lemon and pepper together. The zesty flavours are awesome on both seafood and chicken. Here I’ve added a bit of extra spice and paired it with a low-carb rice option for a lean and green dinner.





  • 1 organic chicken breast (skin off)
  • 1 tsp virgin olive oil
  • 1 lemon
  • 1 tsp cracked black pepper
  • 1 tsp lemon thyme
  • ¼ tsp smokey paprika
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • pinch sea salt
  • ¾ cup cauliflower
  • ½ cup spinach


  1. Preheat a frying pan with 1 teaspoon olive oil on medium.
  2. Roll the chicken breast in the herbs and spices, and squeeze over half the lemon juice.
  3. Cook the breast for 10 minutes, before flipping and cooking for an additional 5 minutes or until cooked through. Add the other half of the lemon to the pan, cut side down.
  4. Meanwhile, prep the rice by finely shopping or blending the cauliflower to a rice-like texture. Mix through the spinach and dress with additional lemon juice and a splash of olive oil. Season with salt and pepper.
  5. Remove the chicken and lemon from the pan. Slice the breast on an angle.
  6. Place the rice mix in a bowl and top with the chicken.
  7. Serve with charred lemon.

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Lemon Pepper Chicken

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

1 Comment
  1. This is absolutely delicious and simple. I will be cooking this one often. Thanks for the incredible recipe, Sally.

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