August 15, 2013

lemon chicken. ooh, baby

As promised, here is the recipe for the lemon chicken I made yesterday afternoon and was bragging about all over the Facebook.  Surrusly, though, it was deeeeeeeelicious.  And here we go!

My mother found it in this book:
Lemon Chicken
Makes 6 servings
Prep time: 15 minutes
Cooking time: 3 1/2 - 4 1/2 hours
Ideal slow cooker size: 5-qt

6 boneless, skinless chicken breast halves
1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp black pepper
1/4 cup water
3 Tbsp lemon juice
2 garlic cloves, minced
2 tsp chicken bouillon granules
2 tsp fresh parsley, minced

1. Cut chicken into bite-ish sized pieces.
2.  Pat chicken dry with a towel.  (You can do this before you cut it, if you like.)
3.  Combine oregano, seasoned salt, and pepper.  Rub over chicken.
4.  Brown chicken in a nonstick skillet over medium heat.
5.  Place in slow cooker.
6.  Combine water, lemon juice, garlic, and bouillon in the skillet, stirring to loosen browned bits.  Pour over chicken.  [Not pictured.]  Note:  Next time, I plan to double or triple the recipe for the juice.

7.  Cover.  Cook on low for 3-4 hours.

8.  Baste chicken.  Add parsely.
9.  Remove lid and cook for 15-30 minutes longer, allowing juices to thicken slightly.

10.  Serve chicken and juice over rice. (I substituted the rice for quinoa.)

--- Per serving ---
150 calories (30 calories from fat)
3g total fat (1g saturated, 0g trans)
75mg cholesterol
320mg sodium
1g total carbohydrate (0g fiber, 0g sugar)
27g protein
2%DV vitamin A
4%DV vitamin C
2%DV calcium
6%DV iron


1 comment :

  1. Oh my gosh! I seriously have to try this! 27g of protein? And on quinoa?! o_O I think I'm falling in love, too ... Yummers :)


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