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Lemon Pepper Chicken

Lemon Pepper Chicken

This is a tasty low-fat, low-calorie vegan dish that is nutritious and packed with Vitamin A.

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Servings
1 cutlet
Calories Cholesterol Sat Fat Carbs
130 5mg 1g 15g
Recipe Footprint (for Recipe's Default # of Servings)
10.3 Water saved (gallons) [animal consumption only]
12.3 Manure (pounds) not deposited into the environment
15.4 Grains / feed (pounds) not consumed by animals
30.1 Methane (gallons) not created by animals
369.0 CO2 (pounds) not released into the atmosphere
2.1 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Ingredients
  • 4 chicken cutlets (meatless)
  • 1.5 tsp oregano (dried)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 tsp olive oil
  • 1.5 C bell pepper (green) (cut into strips)
  • 1.5 C bell pepper (red) (cut into strips)
  • 1 Tbsp lemon zest
  • 1/4 C lemon juice
  • 1/2 C vegetable broth
  • 2 Tbsp ketchup
Course Veggie Main Courses
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Ingredients
  • 4 chicken cutlets (meatless)
  • 1.5 tsp oregano (dried)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 tsp olive oil
  • 1.5 C bell pepper (green) (cut into strips)
  • 1.5 C bell pepper (red) (cut into strips)
  • 1 Tbsp lemon zest
  • 1/4 C lemon juice
  • 1/2 C vegetable broth
  • 2 Tbsp ketchup
Servings
1 cutlet
Calories Cholesterol Sat Fat Carbs
130 5mg 1g 15g
Recipe Footprint (for Recipe's Default # of Servings)
10.3 Water saved (gallons) [animal consumption only]
12.3 Manure (pounds) not deposited into the environment
15.4 Grains / feed (pounds) not consumed by animals
30.1 Methane (gallons) not created by animals
369.0 CO2 (pounds) not released into the atmosphere
2.1 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Sprinkle the cutlets with the oregano, salt, pepper and paprika.
    Sprinkle the cutlets with the oregano, salt, pepper and paprika.
  2. In a large pan, saute the cutlets in the oil over medium high heat for approximately 3 minutes; turn over and top with the peppers, lemon zest and juice. Cover and simmer for approximately 30 minutes.
    In a large pan, saute the cutlets in the oil over medium high heat for approximately 3 minutes; turn over and top with the peppers, lemon zest and juice. Cover and simmer for approximately 30 minutes.
  3. Remove the cutlets from the pan; combine the broth and ketchup in a small bowl and stir the mixture into the pan. Bring the mixture to a boil and then remove from the stove. Serve the bell pepper mixture with the cutlets.
    Remove the cutlets from the pan; combine the broth and ketchup in a small bowl and stir the mixture into the pan. Bring the mixture to a boil and then remove from the stove. Serve the bell pepper mixture with the cutlets.
Recipe Notes

Cover and store for up to one week in the refrigerator.

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