I tend to eat a lot of chicken because my doctor doesn’t want me eating so much beef (or butter, or fried foods). Actually, she doesn’t want me eating those things at all, but I feel that as long as I am eating them only occasionally, I’m not quitting them all together. I will do more research into high blood proteins when I have a chance, but for now I think it is enough that I have cut way back a lot on these things.
So, I eat a lot of chicken, and I want to learn more recipes that include it because I am getting bored Generally speaking, I eat it on salad and sometimes baked in a garlic butter. I want to try to make a chicken parmesan like Longhorn Steakhouse serves and am looking for other recipes. If you have some that don’t involve pasta sauces or anything with a lot of carbs, I’d love it if you shared them. Or a link. I used to roast it up with potatoes, squash, carrots and other root vegetables but, with the diabetes, I can’t really do that so much anymore.
A few weeks back I shared the Garlic Butter Chicken I made while staying at my daughters’ house because it turned out so good! Now I am sharing this. It’s the same recipe but includes lemon and oregano.
Lemon Garlic Chicken
Serves 5 to 6
Ingredients:
5 or 6 thin chicken breasts
2/3 of a lemon, squeezed for juice
1/4 cup Organic olive/avocado oil (I had avocado oil on hand so used that)
1/2 a stick of butter
1 tbsp minced garlic
1 tbsp parsley
1 tbsp oregano
1 tsp garlic powder
1/2 tsp onion powder
sea salt to tatse
pepper to taste
- Preheat the oven to 350*.
- Place the butter into a baking dish and put the dish into the oven while it preheats.
- When the butter is melted pull the baking dish out and place it on the stove top. Be careful as the pan is now hot.
- Add the lemon juice, oil, minced garlic, and powdered garlic and onion to the baking dish and mix it with the melted butter, making sure the bottom of the baking dish is well coated. You can add more butter and/or oil if you need to.
- Place the chicken breasts in the baking dish. Let sit a moment and then flip them over in the pan being sure there is still plenty of the mixture under the chicken.
- Sprinkle half the parsley and oregano, as well as some sea salt and pepper, over the breasts.
- Place the baking dish back in the oven and bake the chicken for about 15 minutes.
- Pull the baking dish out of the oven and place it back on the stove.
- Turn the chicken over, again being sure there is plenty of the mixture on the bottom.
- Sprinkle the rest of the parsley and oregano, along with more sea salt and pepper over the chicken.
- Place the baking sheet back into the oven and bake another 10 to 20 minutes. You just want to be sure the chicken is cooked through.
- Take the baking dish out of the oven and place on a towel on the counter. Cover with another towel if you need to keep the chicken warm.
Notes:
- Buy whatever cut of chicken is the cheapest.
- Change up the seasonings if you wish to use what you already have on hand, or try different flavor combinations.
- I used already minced garlic in oil, but you can mince your own if you don’t have this.
Serving Suggestions:
- If you can eat pasta, this would be really good with some alfredo sauce if you slice the chicken.
- Great chopped and put on tortillas with cheese, lettuce and tomato.
- I love this on my tossed salad.
Enjoy the recipe and let me know what you make to go with it.
~ Shannon
