Garlic Lemon Chicken
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| Servings |
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Ingredients
Meat - Seafood
- 1/2 lb boneless skinless chicken breast 1 large chicken breast or 2 thin sliced chicken breasts
Fresh Vegetables
- 1/2 - 5 oz container baby spinach about 3 cups loosely packed
Dairy
- 1/2 cup reduced-fat cheddar or Mexican 4 cheese shredded, or reduced-fat Pepper Jack cheese
Fresh Fruits
- 1/2 lemon[s] fresh-squeezed
Fresh Herbs - Spices
- 2 cloves garlic
Ingredients
Meat - Seafood
Fresh Vegetables
Dairy
Fresh Fruits
Fresh Herbs - Spices
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Rate this recipe!
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Instructions
- Use a large skillet or frying pan with a tight fitting lid.
- If using two large chicken breasts, evenly slice in half lengthwise for faster cooking.
- Fresh squeeze lemon and set lemon juice aside.
- Warm a bit of extra virgin olive or avocado oil {no more than one tablespoon} in a the pan over medium heat.
- Mince or press garlic and add to pan. Top with thin sliced chicken breasts.
- Cook chicken until browned on one side, about 5 to 10 minutes. Turn chicken over. Increase heat to high and add lemon juice.
- Top chicken with spinach. Place cheese slices on top of spinach. With a spoon, scoop spinach from sides of pan and onto chicken.
- Cover and cook about 5 to 10 minutes or until cheese starts to melt.
- Remove from heat and leave lid on pan until cheese melts, taking care not to overcook or spinach will loose it's color.
- Remove chicken from pan, topping each serving with the lemon garlic juice.
- If using, add salt and pepper, to taste.
- Garlic Lemon Chicken goes well served over riced cauliflower. Recipe link follows.
Recipe Notes
CLICK HERE for Riced Cauliflower Recipe
Recipe makes 2 servings.
Nutrition label information coming soon!
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