Okay, so I’ve been on this huge lemon pepper chicken kick lately. It’s easy, it’s tasty, and it’s pretty healthy. But I got so tired of eating it with the same old boring sides. Plain rice? Steamed broccoli? Yawn. I needed to shake things up.
So, I started experimenting. My kitchen became a total mess, but hey, that’s part of the fun, right?
My Side Dish Adventures
First Attempt: Roasted Asparagus.
- I tossed some asparagus with olive oil, salt, pepper, and a little garlic powder.
- Roasted it at 400F until it was tender-crisp.
It was…okay. Good, but not amazing with the chicken. Needed something more.
Second Attempt: Quinoa Salad.
- I cooked some quinoa. Basic, right?
- Then I chopped up some cucumber, tomatoes, red onion, and fresh parsley.
- I whisked together a dressing with olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Mixed it all together.
This was better! The lightness of the quinoa and the fresh veggies were a nice contrast to the chicken. But still, it felt like it was missing a little oomph.
Third Attempt (and Winner!): Garlic Parmesan Roasted Potatoes.
- I took some small red potatoes and cut them into quarters.
- I tossed those bad boys with olive oil, a generous amount of garlic powder, Parmesan cheese, salt, pepper, and some dried Italian herbs. I mean, really coated them.
- I spread them out on a baking sheet.
- Roasted at 425F for about 25-30 minutes, until they were golden brown and crispy. I flipped them halfway through to make sure they got crispy on all sides.
Oh. My. Goodness. These were perfect. The crispy, cheesy, garlicky potatoes were the ideal complement to the tangy lemon pepper chicken. The textures were great together, and the flavors just popped. Finally!
So, after all that experimenting, the garlic Parmesan roasted potatoes are my go-to side for lemon pepper chicken. I might try some other things eventually, but for now, this is a winning combo. And hey, the quinoa salad is a good option for a lighter meal, too.
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