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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  • 4
    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


  1. Place each chicken breast half between two pieces of plastic wrap
  2. Using the flat side of a meat mallet, pound each lightly until an even thickness (about 1/2 inch)
  3. Remove plastic wrap
  4. In a large resealable plastic bag - Combine lemon juice, oil and garlic
  5. Add chicken
  6. Seal bag; turn to coat
  7. Marinate in the refrigerator for 1 to 2 hours, turning bag once or twice
  8. Preheat broiler
  9. Place chicken on the unheated rack of a broiler pan
  10. Broil 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
  11. In a small mixing bowl - Combine lemon peel, sage and pepper
  12. Sprinkle 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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