Photo of Grilled Lemon Chicken with Spring Pea Sauté by WW

Grilled Lemon Chicken with Spring Pea Sauté

1 - 5
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Lemon zest, which refers to the outermost yellow peel of the fruit, adds a bright pop of flavor to this chicken. You can use a box grater, vegetable peeler, or Microplane for zesting; just be sure to avoid the white pith underneath the zest, as it is bitter. If your grocery store stocks pea shoots, try them as a garnish for this dish. Their crunch and earthy flavor will be a treat with the sharp flavors of lemon and mustard.


Cooking spray

2 spray(s)


½ item(s)

Dijon mustard

¾ tsp, or horseradish mustard

Garlic clove(s)

1 medium clove(s), minced

Uncooked boneless skinless chicken breast(s)

5 oz

Olive oil

½ tsp

Snow peas

¼ pound(s), fresh, trimmed

Frozen green peas

cup(s), thawed

Table salt


Black pepper



2 tsp, snipped, fresh


  1. Grate zest from lemon. In small shallow dish, stir together lemon zest, mustard, and garlic. Add chicken and turn to coat. Spray ridged cast-iron grill pan with nonstick spray and set over medium heat. Add chicken and lemon, cut side down. Cook, turning once, until chicken is cooked through and lemon is well charred, about 8 minutes.
  2. Meanwhile, in medium nonstick skillet over medium heat, warm oil. Add snow peas, green peas, salt, and black pepper. Cook, stirring often, until snow peas are crisp-tender, about 2 minutes.
  3. Cut lemon into wedges. Transfer pea mixture to plate and top with chicken. Sprinkle chicken with chives and serve with lemon.
  4. Serving size: 1 chicken breast, 1 2/3 cups peas, and 1/2 lemon