Creamy Lemon Chicken
This creamy lemon and herb chicken is low in saturated fats (3.6g per serve), and makes an easy flavourful weeknight dinner recipe.
Servings: people
Ingredients
- 80 g low fat cheese
- 3 cloves of garlic finely crushed
- 1 white medium onion diced
- mixed herbs
- 3-4 lemon slices
- ½ veg stock cube in 270ml water
- ground pepper
- 2 large chicken breasts
- spray olive oil
- fresh parsley optional
- chilli flakes optional
Instructions
- Season your chicken with ground pepper, 2 tsp of mixed herbs and a small squeeze of lemon juice.
- Heat a pan on low to medium heat with some spray olive oil or tbsp of olive oil and pan fry your chicken for 20-25 minutes till cooked (keep turning the chicken as it cooks every 5 minutes), then set aside.
- In the same pan fry off the onions and garlic in a little oil or spray oil on low heat till softened then mix in the cream cheese and stir till it’s combined. Next add in 1/2 a vegetable stock cube dissolved in 270ml water (or one low salt stock cube), and keep stirring sauce on medium to high heat till it thickens.
- Add in the cooked chicken, lemon slices and handful of fresh chopped parsley. Cook with the lid on for a few minutes.
- Season with ground pepper and chilli flakes before serving.
Notes
Serve with vegetables, and carb of choice.
Nutrition Per Serving
Calories: 297kcal | Carbohydrates: 12g | Protein: 40g | Fat: 9.6g | Fibre: 3g