Easy Lemon Garlic Chicken with Sauteed Kale
Boneless, skinless chicken breasts can be so dull and boring – but they don’t have to be! This tasty dish comes together quickly and is very figure friendly.
This low-carb recipe is made with all fresh ingredients and it pairs beautifully with a simple side dish of sauteed kale or Swiss chard.
This Easy Lemon Garlic Chicken is one of those dinners you will want to cook often because it’s so simple and delicious.
Easy Lemon Garlic Chicken
- 4 4 to 6-oz. boneless, skinless chicken breasts
- salt and pepper (to taste)
- 1/2 teaspoon dried thyme
- 1 tablespoons extra virgin olive oil
- 3 cloves garlic (finely minced)
- 1 medium shallot (thinly sliced)
- 1 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons butter
- 1 organic lemon (washed and thinly sliced)
- 3 teaspoons fresh oregano
- 1/2 cup dry white wine
- 1/2 chicken stock
- Place chicken between 2 sheets of plastic wrap and lightly pound with a meat mallet or rolling pin until it is the same thickness throughout, approximately 1/2 inch. Remove and discard plastic wrap and liberally season chicken breasts with salt. pepper and thyme.
- Add the garlic and olive oil to a large skillet and set to medium-high heat. Saute for 2-3 minutes, until garlic begins to brown. Remove garlic from pan with a slotted spoon and discard. Add shallots and red pepper flakes, if desired, to the garlic infused pan oil and saute for another 2 minutes.
- Add butter and lemon slices to pan and cook for about 3-4 minutes, until the lemon “melts.” Push the lemon rinds to the sides of the skillet and place chicken breasts in pan, being careful not to overcrowd. (Work in batches, if necessary). Cook the breasts for 5-7 minutes per side, until the breasts start to brown and an instant-read thermometer reads 165 degrees when inserted.
- Once the chicken is finished cooking, remove chicken from heat and tent with aluminum foil to rest.
- Return the skillet to medium-high heat and deglaze with the white wine and chicken stock. Scrape the brown bits off the bottom of pan and then simmer until liquid is reduced by half. Pour pan sauce over chicken breasts and serve with sauted kale or Swiss chard.
Read More About –>> Why We Need More Kale in Our Diets
Sauteed Kale
2 tablespoons extra virgin olive oil
1 large bunch kale or Swiss Chard, torn into small pieces
2 cloves garlic, finely minced
2 tablespoons fresh lemon juice
salt and pepper, to taste
While the chicken is cooking, prepare the kale by heating garlic and olive oil in a separate skillet over medium-high height for about 2-3 minutes. Reduce heat and add kale. Stir frequently until the kale has completely wilted and is thoroughly mixed with the olive oil and garlic. Remove from heat and add fresh lemon juice and stir. Season with salt and pepper, to taste.
Freshly Sauteed Kale
