Lemon-Garlic Chicken

Rev BJ Friley


Here is a diabetic recipe using chicken, lemon and garlic.

TIP: For finely minced garlic, peel the garlic cloves; shred garlic with a Microplane.

★★★★★ 1 vote


chicken breast halves, skinless and boneless (1 to 1-1/4 pounds total)
1 tsp
finely shredded lemon peel (set aside)
3 Tbsp
lemon juice
2 clove
garlic; finely minced
1 oz
parmesan cheese, finely shredded
1 Tbsp
snipped fresh sage
1/4 tsp
freshly ground black pepper or cracked black pepper


1Place each chicken breast half between two pieces of plastic wrap
2Using the flat side of a meat mallet, pound each lightly until an even thickness (about 1/2 inch)
3Remove plastic wrap
4In a large resealable plastic bag - Combine lemon juice, oil and garlic
5Add chicken
6Seal bag; turn to coat
7Marinate in the refrigerator for 1 to 2 hours, turning bag once or twice
8Preheat broiler
9Place chicken on the unheated rack of a broiler pan
10Broil 4 to 5 inches from the heat for 10 to 12 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through broiling and sprinkling with cheese for the last minute of broiling
11In a small mixing bowl - Combine lemon peel, sage and pepper
12Sprinkle this mixture over chicken just before serving

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American