LEMON GARLIC CHICKEN
Lemon Garlic Chicken is a simple yet flavorful dish that combines the zesty brightness of lemon juice, the rich aroma of garlic, and the earthy undertones of dried thyme. This recipe is perfect for a quick dinner, offering a tender and juicy chicken breast marinated with lemon juice, olive oil, garlic, and thyme. The marinade infuses the chicken with a fresh, tangy flavour, delighting each bite. It pairs beautifully with roasted vegetables or a light salad, making it a versatile and healthy option for any meal. This dish is easy to prepare and delivers a burst of flavour with minimal ingredients.
RECIPE CATEGORY
Entrée, Dinner
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION / TECHNIQUES
Marinate, Pan-Fry, Sauté
OCCASION / HOLIDAY
Weeknight Dinner, Family Meal, Spring, Summer, Special Occasion
SPECIAL CONSIDERATION / DIETARY CONCERNS
Healthy, Low Fat, Low Carb, Gluten-Free, Quick & Easy, High Protein
DISH TYPE
Chicken Dish, Entrée
INGREDIENTS FOR LEMON GARLIC CHICKEN
- 1 chicken breast (150g)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp dried thyme
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 250 kcal
- Protein: 27g
- Carbohydrates: 2g
- Sugars:5g
- Fibre: 0g
- Fat: 14g
- Saturated Fat: 2g
- Sodium: 300mg
- Potassium: 450mg
- Vitamin C: 15% of Daily Value (DV)
- Calcium: 2% of Daily Value (DV)
- Iron: 4% of Daily Value (DV)
PREPARATION FOR LEMON GARLIC CHICKEN
- Prepare the Marinade: In a small bowl, whisk together lemon juice, olive oil, minced garlic, dried thyme, salt, and pepper.
- Marinate the Chicken: Place the breast in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and coat it thoroughly. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours for a stronger flavour.
- Preheat the Pan: Heat a non-stick pan over medium heat. Add a small amount of olive oil to prevent sticking if necessary.
- Cook the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook for 6-8 minutes on each side until the internal temperature reaches 75°C (165°F). Ensure you cook the chicken correctly.
- Rest and Serve: Let the chicken rest for 5 minutes to allow the juices to redistribute. Serve hot, garnished with lemon slices or fresh herbs, if desired.
PREP TIME
10 minutes (plus 30 minutes to 2 hours of marinating time)
COOKING TIME
12-16 minutes
TIPS FOR LEMON GARLIC CHICKEN
- Use freshly squeezed lemon juice for the best flavour.
- Ensure you do not overcrowd the pan when cooking the chicken, which will help achieve a nice sear.
- Add a pinch of red pepper flakes to the marinade for some heat.
VARIATIONS
- Add a teaspoon of Dijon mustard to the marinade for a tangy twist.
- Substitute the dried thyme with fresh or rosemary for a more aromatic dish.
- Incorporate capers into the pan at the last minute of cooking for extra flavour.
PREPPING AND STORAGE
- Fridge: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid drying out.
- Freezer: Marinate the chicken, then freeze it raw in a sealed bag for up to 3 months. Thaw in the fridge overnight before cooking.