Quick and Easy Recipes for the On-The-Go Law Student

by Cassandra Pilczak

Lemon Pepper Chicken with Roasted Italian Vegetables

This recipe is not only easy, but it’s full of color, flavor, and best of all healthy while tasting amazing. It’s a quick recipe that lets you still grill as the summer weather dies down. Although it is so simple to make, it will surely impress your dinner crowd, or just your own stomach. 🙂

I like to serve it over a bag of 90 second brown rice to get my starch intake. Enjoy!

Lemon Pepper Chicken


  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon black peppercorns, crushed
  • 4 chicken breasts, skinless and boneless


Wash chicken then pat dry with paper towel. Place chicken in a resealable bag. Add the olive oil, garlic, peppercorns, and lemon juice. Close the bag (remove excess air), and massage the chicken for a few minutes. It’s best to let the chicken sit in the marinade for at least 20 minutes, but the longer the better.

Once the chicken has been marinaded, place on your heated grill. Grill for at least 5-7 minutes before flipping.

Cook the chicken until it is no longer pink of each side.

Italian Roasted Vegetables:


  • 2 tablespoons olive oil
  • 1 packet Good Seasoning Mix
  • 1 red pepper
  • 1 small bunch of asparagus
  • 1 sweet onion


Wash all vegetables. Cut them into bite size pieces (don’t forget ot trim edge of asparagus). Place all vegetables in a mixing bowl and add olive oil and half of the good seasoning mix. Mix all the vegetable so they’re thoroughly coated.

Place them on a baking sheet on aluminum foil. Place them in the oven on high broil, making sure to move them around after 4 minutes.

After around 8 minutes total (depending on how roasted you want them) your vegetables are done!

*You can always sprinkle a little more good seasons on top after they are roasted for extra flavor.