Lemon + Shallot Chicken

A light and flavorful dish perfect on a warm day!

So, the blog got a little face lift! I felt it was time for a change, maybe it’s the changing of the seasons that inspired the freshening up.

I was craving something light, easy and a little summery for dinner. As the story usually goes, I just worked with what I had on hand. Too many lemons, some fresh parsley, some shallots… voila, marinade popped into my head! It was very easy to throw together and even easier to cook! It came out packed with flavor but light on the calories! This is a perfect dish for a warm day it’s bright and delicious!

Enjoy!

Lemon Chicken Innards:

• 4 Chicken Breasts
• 1/2 cup fresh Lemon Juice
• 2 TBSP Lemon Zest
• 1/3 cup White Wine
• 2 Shallots, minced
• 2 Garlic Cloves, grated
• 2 TBSP Fresh Parsley
• 2 TBSP Olive Oil
• S + P

Prep Time: about 4 hours (for marinade time)

Cook Time: 25 minutes

Serves 4

Calories per serving (1 breast): 250, Fat: 8, Carbs: 13, Protein: 26

How to Make the Chicken:

1. Combine your lemon juice, zest, white wine, shallots, garlic, and salt and pepper.

2. Pour the marinade over your raw chicken breasts and marinade for 3-4 hours, turning at least once.

3. Heat the olive oil in a skillet on medium high heat.

4. Add the chicken to the skillet draining off excess marinade, but saving the left over  marinade.

4. Lightly brown each side of the chicken breasts, about 5 minutes.

5. Add the marinade to the skillet and cover, turn the heat down to simmer and cook until the chicken is cooked through, about 15-20 minutes.

6. Garnish with thinly sliced lemons and the fresh parsley and enjoy!

Bon Appétit!