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



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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

How to Make Lemon-Garlic Chicken


  • 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

Printable Recipe Card

About Lemon-Garlic Chicken

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

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