For all of my fellow garlic fans out there, you're gonna love this Garlic Lemon Chicken! I'll be the first to admit that I don't love lemon, but I do love this recipe.
The garlic is definitely the star flavor here. I even toned it down by only using 4 cloves. You can certainly add more if you'd like.
The lemon supports the garlic flavor really well. Lemon can sometimes be very overpowering, but in this case I only used half and the very flavorful zest. The result was a nice, light, citrus undertone.
Since you only need half a lemon for this recipe, I have a tip to use the other half so it doesn't go to waste. The more we use our cutting boards, the more they look, well...used. Different foods give off different colors and they sometimes discolor our boards.
You can give your boards a nice cleaning whenever you have an extra half a lemon sitting around. Rub the exposed part of the lemon on the board. Next, pour some coarse salt onto the board, then use the lemon to rub it again with the salt. Let the lemon/salt mixture sit for about 5 minutes then clean the board with soap and water.Related: Weight Loss Quick Start Guide
Another tip I want to share with you is about creating low-calorie sauces. It's come in handy while losing weight. After you have cooked your meat in a pan, there are most always little brown bits of flavor. You can use those to create your sauces by deglazing the pan.
Deglazing is a technique that uses liquid to loosen all those flavor bits so they are no longer stuck to the pan. It takes on the wonderful flavors of the meat that was just cooked. You can use chicken/beef/vegetable broth, wine, or even water. I tend to use the broth to save a few calories.
After you've added the liquid to the still hot pan, you want to stir/scrape the bits until there are none left on the pan. You now have an awesome base to build on, add to or just pour over top of your protein of choice.
Try it with this Garlic Lemon Chicken recipe!
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