Lemon Garlic Chicken is enhanced with a kiss of citrus, with wine and garlic flavors. Boneless skinless chicken breasts are lean and high in protein. Hence, cooking them in a little flavorful liquid keeps them moist and tender. Not to mention this recipe is super easy to make. Furthermore, baking is a healthier option than frying. Indeed, each and every bite is bursting with flavor. It is without a doubt a classic roasted sheet pan chicken. Needless to say, your stomach will be grumbling once the aromas start filling your kitchen.
Lemon Garlic Chicken
Turn an ordinary dinner into an extraordinary one. Consequently, it is the perfect weeknight dinner. Moreover, it is quick and easy. Simply rub the chicken with the spice rub, add the remaining ingredients, even add veggies of your choice. Indeed, it pairs nicely with carrots, rice, cauliflower rice, zoodles, and my favorite asparagus.
This recipe will, nevertheless, be one you will want to add to your repertoire. In conclusion, this is a clean eating, KETO, healthy and tasty recipe.
Lemon Garlic Chicken:
Ingredients:
- 4 chicken breasts
- 2 tbsp Garlicky Onion Seasoning
- 2 tsp Rosemary wine salt
- 1 tsp black pepper
- 1/2 cup white wine
- 3 tbsp minced garlic
- 1 tbsp lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp monkfruit sweetener
- 1 1/2 whole lemon cut into 6 slices
- Directions:
First, preheat the oven to 350 F. Second, pat the chicken breasts dry and place them into a 9 x 13-inch baking dish or jelly roll pan. 
Next, combine Garlicky Onion Seasoning, 1 tsp Rosemary Wine salt, and black pepper. Dry rub the seasonings onto the chicken breast. Next, place the Garlicky Onion Seasoning dry rub chicken breast into the pan. Finally, mix wine, garlic, lemon zest, lemon juice, monkfruit, and remaining salt and stir until combined. Pour the liquid over the chicken breast. Lay the lemon slices in between the chicken and bake for 20 minutes. Finally, pull the chicken out and baste it with pan juices. Cook another 25 – 35 minutes or until the internal temperature is 165 F.
Lemon Garlic Chicken
Ingredients
- 4 whole skinless boneless chicken breasts
- 2 tbsp Garlicky Onion Seasoning Find recipe on my blog
- 1 tsp Rosemary Wine Salt Find the recipe on my blog
- 1 tsp black pepper
- 1/2 cup white wine
- 3 whole large garlic cloves
- 1 whole lemon zested
- 4 tbsp freshly squeezed lemon juice
- 1 tbsp monkfruit sweetener
- 1 1/2 whole lemons cut into 8 slices
Instructions
- First, preheat the oven to 350 F.
- Second, pat the chicken breasts dry and place them into a 9 x 13-inch baking dish.4 whole skinless boneless chicken breasts
- Next, combine Garlicky Onion Seasoning, 1 tsp Rosemary Wine salt, and black pepper.2 tbsp Garlicky Onion Seasoning, 1 tsp Rosemary Wine Salt, 1 tsp black pepper
- Dry rub the seasonings onto the chicken breast.
- Next, place dry rub chicken breast into the pan.
- Finally, mix wine, garlic, lemon zest, lemon juice, monkfruit, and remaining salt and stir until combined.1/2 cup white wine, 3 whole large garlic cloves, 1 whole lemon zested, 4 tbsp freshly squeezed lemon juice, 1 tbsp monkfruit sweetener
- Pour the liquid over the chicken breast.
- Lay the lemon slices in between the chicken and bake for 20 minutes. temperature is 165 F.1 1/2 whole lemons cut into 8 slices
- Finally, pull the chicken out and baste it with pan juices.
- Cook another 25 - 35 minutes or until the internal temperature is 165 F.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 120 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 0 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 45 mg | 15 % |
| Sodium 187 mg | 8 % |
| Potassium 51 mg | 1 % |
| Total Carbohydrate 4 g | 1 % |
| Dietary Fiber 1 g | 3 % |
| Sugars 1 g | |
| Protein 15 g | 30 % |
| Vitamin A | 0 % |
| Vitamin C | 43 % |
| Calcium | 3 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
