Lemon chicken is a great, low-glycemic recipe to have on hand because it’s so versatile. You can eat the chicken as it is, or you can cook it in batches and use some of it later in the week on salads or in a light pasta dish with Italian-style dressing.
Low-Glycemic Lemon Chicken
Preparation time: 5 minutes
Cooking time: 9–14 minutes
Yield: 4 servings
2 teaspoons canola oil
4 boneless, skinless chicken breast halves
Salt and pepper to taste
1 cup chicken broth
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 medium cloves garlic, minced
1 teaspoon butter
In a large nonstick skillet, heat the canola oil over high heat. Sprinkle the chicken breast halves with salt and pepper to taste.
Add the chicken breast halves to the hot pan, and cook them until browned, about 2 minutes on each side (the chicken isn’t cooked through at this point).
Turn the heat down to medium-high, and stir in the chicken broth, lemon juice, lemon zest, garlic, and butter to the pan. Simmer until the chicken is cooked through, about 5 to 10 minutes. Serve warm.
Per serving: Calories 164 (From Fat 62); Glycemic Load 0 (Low); Fat 7g (Saturated 2g); Cholesterol 67mg; Sodium 450mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 23g.
