High Protein Meal Prep Honey Lemon Chicken! ONLY 415 Calories #recipe #foodie #weightloss #fitness
Honey Lemon Chicken Meal Prep
There’s no reason to eat plain chicken & rice when you can make this incredibly easy and delicious recipe. One of my favourite meal preps!
Macros per serving (4 servings total)
415 calories - 40g protein | 44g carbs | 8g fat
Ingredients (for 4 servings)
For the Chicken
- 700g Cubed Raw Chicken Breast
- 20ml Light & Dark Soy Sauce (Low Sodium)
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 Lemon Juiced
- 2 tsp Olive Oil for cooking
- 10-15g Honey
For the Rice
- 480g Cooked Basmati Rice (120g per serve)
- 1 Red Onion finely sliced
- 1 Red Bell Pepper chopped
- 15ml Dark Soy Sauce
- 10g Honey
- 1/2 Lemon Juice
- Garnish Green Onion
Distribute into 4 equal servings & ENJOY!
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????????❤️
Important Notes
- When adding the honey to the chicken make sure the heat is turned off
- You can store the meal preps for up to 5 days and freeze for months. Reheat in a microwave or on a pan
- You can marinate the chicken for 30 mins or overnight for best flavour
Juicy Lemon Chicken | Lemon Chicken Breast | Lemon Chicken Recipe | Chicken Lemon Recipe
today i will show you how to make lemon chicken recipe
INGREDIENTS:
1 chicken breast (200gm)
Garlic 1/2 tsp
Ginger 1/2 tsp
Cumin 1/4 tsp
Pepper powder 1/2 tsp
Lemon juice 1 tbsp
Salt to taste
Mix well
Marinate for 10-20 mins
Oil 1 tbsp
Onion 1 tbsp
Cook until translucent
Marinate chicken
Cook until golden brown
Keep aside
Beaten yogurt 1/4 cup
Water 1/4 cup
Cook for 5 mins
Cooked chicken
Mix well
Corn flour 1 tsp + water 1 tbsp
Keep stirring
Pepper powder to taste
Lemon juice to taste
Thick consistency
#lemonchickenrecipe
Ina Garten's Lemon Chicken Breasts | Barefoot Contessa | Food Network
Chicken with the flavors of Provence makes a surprisingly easy dinner!
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Lemon Chicken Breasts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Prep: 15 min
Inactive: 10 min
Cook: 35 min
Yield: 4 servings
Ingredients
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon
Directions
Preheat the oven to 400 degrees F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
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Ina Garten's Lemon Chicken Breasts | Barefoot Contessa | Food Network
Lemon Pepper Chicken Breast Recipe
Our lemon pepper chicken breast recipe is light and flavorful. The perfect excuse to cook your ButcherBox chicken breasts for a midweek meal!
Check out the full recipe at ButcherBox's Just Cook:
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We believe high-quality meat is the starting point for delicious meals, but it doesn’t have to end there. We hope it gives you a reason to gather around the table. We hope it brings joy. And we hope it inspires you to keep believing in better.
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Creamy Lemon Chicken
Crispy pan fried golden chicken in a delectable creamy lemon sauce. So simply, SO GOOD!
PRINT or see recipe below:
*****************
CREAMY LEMON CHICKEN
INGREDIENTS:
2 chicken breasts , around 10oz/300g each
Salt and pepper
1/4 cup flour
1 tbsp olive oil
1 1/2 tbsp butter (salted or unsalted)
1 - 2 garlic clove, minced
1 1/4 cups chicken broth/stock
3/4 cup heavy / thickened cream
3 - 4 tbsp lemon juice (adjust to taste, start with 3 tbsp)
2 tsp Dijon mustard
3/4 cup freshly grated parmesan cheese
TO SERVE
Pasta of choice
Finely chopped parsley
INSTRUCTIONS:
1. Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
2. Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
3. Place butter and oil in a large skillet over medium high heat, heat until butter melts. Swirl to mix the two together.
4. Add chicken and cook the first side until golden, then turn and cook the other side until golden and just cooked. Remove onto a plate.
5. Add a touch of oil if your pan is dry - but you shouldn't need it. Add garlic, stir quickly, then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to smooth sauce.
6. Add parmesan then simmer rapidly for 2 - 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
Optional: Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
7. Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Pour lemon cream sauce into a sauce jug and serve on the side.
Lemon Chicken Recipe
Hi Guys, today I’ll show you how to make a lemony chicken dish. You can easily make this dish in under 30 minutes and it’s perfect for a weeknight meal.
I’m using 4 thin boneless skinless chicken breasts. If you can only get thicker breasts, just cut them in half and open it up like a book. Lemon, we’ll zest it first and then squeeze out the juice. ¼ cup of chopped yellow onion, fresh thyme leaves, 3 garlic cloves, about a teaspoon of chopped garlic, tbsp of butter, fresh flat leaf parsley, few tbsps of all purpose flour to coat the chicken, salt and pepper, vegetable oil or olive oil and ½ cup of broth - you can use chicken or vegetable broth.
Zest the lemon with a microplane. Salt and pepper the chicken on both sides, rub it in. Put salt and pepper in the flour. Coat each piece of chicken in the flour on both sides. Make sure it is completely covered. Shake the excess flour off and put it on a plate. Heat up a large pan and pour in a few tbsps of oil. You want a thin coating of oil, just enough to fry the chicken on both sides. Cook for a minute on each side just to get a little color on it. These breasts cook so fast because they are thin. We will also finish cooking them in the sauce later. Turn them over and cook for a minute on the other side. Remove them from the pan, I’ll cook the last breast.
Pour out most of this oil leaving a tbsp or two. I’ll put the chopped onions and garlic in, give it a stir and cook until soft, get all of the brown bits of flavor on the bottom.
The onions are soft, add 2 sprigs of thyme, ½ cup of broth, about a tsp of lemon zest and about 2 tbsps of fresh lemon juice, ½ tsp salt, ¼ tsp black pepper. Bring this up to a boil and simmer for 2 minutes. Taste and add more salt if you’d like. Now we’ll add the chicken back into the pan. I like to coat both sides with the sauce. Cover and simmer for just 2 minutes. Our chicken is cooked, move it over to the side and add a tbsp of butter. Swirl that around, Add 2 tbsps parsley, mix the chicken in the sauce and it’s ready to serve.
If you want more sauce, add more stock before putting the chicken in and cook for a few extra minutes.
This chicken looks and tastes like you’ve worked long and hard in the kitchen. It’s a restaurant style dish made in one pan, under 30 minutes.
I like to serve this lemon chicken with pasta, rice or mashed potatoes. The chicken is moist and has just the right amount of lemon, it’s not bitter or overpowering. Once you try this dish, I’m sure it’ll be a weekly favorite. Subscribe for more easy recipes and I’ll see you next time. Thanks for watching.