BHG Delish Dish

Stirring Up Ideas In The Kitchen

healthy recipes

Lemon Chicken Skillet

Hello! This is Julia from the food blog (you can also find me on PINTEREST) – with the super quick and easy recipe that takes only 30 minutes to make: lemon chicken skillet! This chicken is so out-of-this-world delicious! It’s unbelievable that combining just a few simple ingredients, such as lemon pepper, fresh lemons, some flour (I used gluten free!) with chicken and butter can produce such delicious results! You’ll love this recipe – and you can find the full recipe instructions here, on Better Homes & Gardens!

lemon chicken breast in a skillet

Chicken prepared this way looks beautiful – it makes a very nice presentation. This chicken is great served as-is, or serve it with steamed asparagus, or very flavorful rice pilaf.

lemon chicken breasts cooked in a skillet

I love that this recipe uses so many lemons!

Cooking lemons with lemon pepper in the skillet

I did make a few minor (but important) changes to the recipe directions, so please read my notes (review) below.

lemon chicken breasts


And, here are the changes I made to the original BHG recipe:

1) I used 2 large chicken breasts (1.5 pounds total). I sliced each chicken breast, horizontally, into about 4 or 5 thin slices.

2) I combined flour (I used much less flour, only about 1/3 cup, not 1/2 cup) with lemon pepper in the bowl, and only then coated chicken slices in this lemon pepper and flour mixture.

3) I heated 3 tablespoons of butter + 1 tablespoon of olive oil in the skillet before adding chicken, coated with flour and lemon pepper mixture. After chicken is cooked and removed from the skillet – I cleaned the skillet completely, because it had some burnt butter. Then, I added 1 tablespoon of butter to the completely clean skillet and cooked sliced lemons, seasoned with lemon pepper, just for 1 minute, until they softened (I even squeezed these lemons a bit, with the fork, as you can see on one of the photos above).

4) Finally, I topped the cooked chicken with chopped fresh parsley.

5) I used gluten-free flour to make this recipe gluten-free! Any flour will work here. Use either regular, all-purpose flour with gluten, or use gluten-free flour like I did!

Pasta Salad with Roasted Tomatoes and Mozzarella

Hello – this is Julia from the food blog (you can also find me on PINTEREST) with a great Summer recipe for you! If you’re looking for a delicious, flavorful Summer salad, this colorful Pasta Salad with Roasted Tomatoes and Mozzarella is the perfect choice! It’s an impressive starter that’s super easy to make; a great side dish to bring to a cookout, a picnic, or a dinner party.

grame tomatoes, gluten free pasta, mozzarella balls, summer salad, healthy recipe

I love that this recipe uses fresh ingredients, such as fresh cherry (or grape) tomatoes and fresh Mozzarella balls, but what makes this salad extra special is that the tomatoes are oven-roasted with olive oil, garlic, salt, and oregano until they are softened, and infused with a lot of flavor! You will want to eat all those tomatoes before even adding them to the salad:

oven-roasted grape tomatoes with garlic

After roasting the tomatoes, you’ll combine them with the cooked pasta, Mozzarella balls, fresh (or dried) basil, along with all the juices and any drippings from the pan where you roasted the tomatoes.

Pasta salad with roasted grape tomatoes, mozzarella cheese, oregano, garlic, fresh basil and homemade olive oil and white wine vinegar dressing

Then, you’ll quickly whip up a super easy homemade salad dressing and mix it up with the rest of the ingredients! The resulting dish is healthy, light, and gluten free friendly (if you use gluten free brown rice pasta)! It’s so easy to make and looks so beautiful and presentable!

healthy, gluten free, light Summer salad


And, here are the changes I made to the original BHG recipe:

  • For the salad dressing, I used balsamic vinegar instead of white wine vinegar only because that’s all I had on hand. Either type of vinegar will work great, but I really liked that the balsamic vinegar added the richness and the fruitiness to this salad!
  • If you don’t have fresh basil, use dried basil (in a much smaller quantity). The recipe calls for 1/2 cup fresh basil – use about 1 teaspoon of dried basil instead and add more, to taste.
  • To make this salad gluten free, use brown rice pasta spirals.

Friday Finds 3.7

After a long week of celebratory indulging (King’s Cake, anyone?), I’m ready to lighten up a bit. Thankfully, I knew I could count on the awesome bloggers out there for some great, healthy recipes.  And they didn’t disappoint. I’ve discovered some tasty dishes sure to keep me full and satisfied all day long.

Pineapple & Coconut’s Skinny Baked Shrimp Scampi had me the moment I saw it. There are so many good things going on here — tangy lemon, succulent shrimp, and my favorite pasta stand-in — spaghetti squash. Not to mention it’s baked together in one dish, perfect for painless cooking and cleaning… my Tuesday night self approves!

I’m not always proud of what I eat for breakfast (donuts, pastries, cold pizza… you name it) but thanks to Cookie and Kate, I’ve turned over a new leaf. Her stunning recipe for Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream only tastes indulgent. Healthy whipped cream for breakfast? Yes, please!

Tomorrow at 3 p.m., when I’m having my next crunchy-snack craving, I’m going to turn to Sweet Potato Tortilla Chips from Healthful Pursuit. These grain-free, vegan, Paleo-friendly chips are just begging to be dunked in fresh salsa and they’re sure to satisfy.

I’m always on the hunt for flavorful veggie side dishes and I have a sneaking suspicion that the Miso-Roasted Garlic Broccoli from Cultural Chromatics may just steal the show at dinner. If you haven’t tried roasting broccoli — go, do it now! You’ll be rewarded with broccoli’s best version of itself — caramelized, crunchy, and full of flavor. I can only imagine the green crowns with a drizzle of salty, umami-loaded white miso and sweet roasted garlic. Swoon.

When I’m eating light, I try to avoid potatoes and cheese. Thanks to Roxana’s Home Baking, these comfort food staples can stay on my menu. Filled with potatoes, cheese, and deliciousness, this Lightened Up Loaded Potato and Cheese Frittata is perfect for breakfast, brunch, dinner or anytime really.

Bloggers, would you like your recipes to be included in our Friday Finds? Apply to be a BHG Insider here: And don’t forget to tweet at @BHG with your favorite recipes — healthy or not! We can’t wait to see!


Sarah Martens, Associate Digital Food Editor

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