Is anyone else going crazy lately? Isn’t end-of-the-year craziness supposed to happen closer to the actual end of the year? Or is it always like this and I’ve just forgotten? Because holy cow, I feel a little dizzy with all this end-of-the-year stuff!
Between baseball, ballet- ballet dress rehearsals- ballet recitals, spring concerts, field trips, field days, writer workshops, picnics, Daisies, Girl Scouts, and birthdays I feel a little overwhelmed. Add in a sprained ankle (not mine) and some spring sickness and the party really starts.
This is part of the reason why I was so excited for the clean eating crockpot group last week. What a great way to stay on top of healthy dinners! But that didn’t pan out like I expected. A key part of crockpot success is being here to turn it off and eat the food that’s in it. Last week my husband had late nights with his track team a few days, and we had a couple days where the kids and I were basically gone 3-8pm. I only got to make a couple dinners from the weekly meal plan. But I thought I’d share one I really love!
This recipe takes a little prep at the start, which takes away a bit from the beauty of a crockpot dinner. I think it’s worth it, though. The chicken actually had a nice semi-crusty coating when it was done.
- 4 boneless skinless chicken breasts
- 1/4 cup whole wheat flour
- 1 teaspoon lemon pepper seasoning
- 2 tablespoons butter
- 1 tablespoon lemon pepper seasoning
- 1/2 cup fresh lemon juice
- 1/2 cup low sodium chicken broth