Cinnamon Lemon Pepper Chicken



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I originally made this recipe as written over on PaleOMG but thought it was too sweet, which is weird because I could eat a bowl of frosting and it wouldn’t phase me. So now that I’m doing the Whole30, I decided to leave out the honey altogether and was so happy with the results. This chicken has so much flavor and the onion/apple side is perfect with it. Thank goodness for Juli and her kitchen experiments so I don’t have to do so much!

Cinnamon Lemon Chicken | Our Paleo Life
Cinnamon Lemon Chicken | Our Paleo Life

Cinnamon Lemon Pepper Chicken

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4
Calories 496kcal
Author Kendra


  • 1 lb Chicken Tenders
  • 1 Yellow Onion thinly sliced
  • 1 Sweet Apple I like to use Galas, thinly sliced
  • 2 Lemons halved
  • 1 tsp Cinnamon
  • 1-1/2 tsp Nutmeg
  • 1 tsp Sea Salt
  • 1 tsp Fresh Ground Black Pepper
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 2-3 Tbsp Olive Oil


  • Heat a skillet over medium heat with 1 Tbsp olive oil. Add the onions and apples to the skillet.
  • Let the apples and onions cook down for a bit until they begin to become translucent. When they do, add juice of 1/2 lemon, ½ tsp cinnamon, 1 tsp nutmeg, salt, pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder and mix thoroughly to help combine and let caramelize. Turn the heat down a notch or two and continue to cook down, stirring occasionally.
  • While the onions and apples continue to cook, heat another large skillet over medium-high heat.
  • Add the remaining olive oil.
  • While the skillet heats up, salt and pepper your chicken and add them to the pan.
  • While the chicken begins to cook, add the rest of your spices and lemon juice on top of the chicken.
  • When the sides of the chicken begin to turn white, flip the chicken over.
  • Once the chicken has cooked through, layer some caramelized apples and onions on a plate, and top them off with some chicken.


Calories: 496kcal | Carbohydrates: 30g | Protein: 50g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1432mg | Potassium: 1165mg | Fiber: 7g | Sugar: 14g | Vitamin A: 115IU | Vitamin C: 68.2mg | Calcium: 71mg | Iron: 1.9mg



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Last Updated 03/26/2020

5 Responses to “Cinnamon Lemon Pepper Chicken”

  1. I probably made this wrong or something since I’m a beginner at cooking. But the onion apple combination taste like shit.

    • Ugh, I’m sorry about that. Maybe the onions didn’t cook down enough to carmelize, that’s where the flavor is. Or perhaps sweet onions would have been better (I don’t typically have access to those). If you decide to try it again, let me know how it goes.

  2. Thanks for catching that, I’ve removed it.

  3. I made this today and it was ok, but I think my choices kept it from being better. I used the sweet onion like you suggested, but as the kind of apple wasn’t specified I used a Granny Smith and combined with the lemon it came out too tart and overpowered the sweet of the onions. Next time I’ll use a sweeter apple or add back the honey.

    • Yeah, I probably should have mentioned what type of apple. I always buy Gala or Fujis (or Honeycrisp, when they’re in season), so it didn’t dawn on me to mention that since I never eat the more sour apples. I’ll make a note in the recipe, thanks.

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