Lemon Pepper Chicken with Southern Hummingbird Cake

This delightful meal features a zesty Lemon Pepper Chicken that balances bright citrus notes with savory spices, served alongside a moist and flavorful Southern Hummingbird Cake. The chicken is grilled to perfection, while the cake offers a sweet, tropical twist with bananas, pineapples, and a hint of cinnamon, making it a perfect combination of savory and sweet flavors.

Ingredients:

• 4 chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• Juice of 1 lemon
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 cup mashed bananas
• 1 cup crushed pineapple, drained
• 1/2 cup chopped pecans
• 1 cup cream cheese frosting

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, mix olive oil, lemon juice, lemon pepper seasoning, garlic powder, salt, and black pepper. Coat the chicken breasts in the marinade and let them sit for at least 15 minutes.
3. While the chicken marinates, preheat the oven to 350°F (175°C).
4. In a large mixing bowl, combine flour, baking soda, salt, and cinnamon. In another bowl, mix granulated sugar, brown sugar, eggs, mashed bananas, and crushed pineapple until well blended.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in chopped pecans.
6. Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
7. While the cake is baking, grill the marinated chicken for about 6-7 minutes on each side or until fully cooked.
8. Once the cake has cooled, frost with cream cheese frosting and serve alongside the grilled lemon pepper chicken.