LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach
Provided by Mel Boyajian
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400˚F (200˚C).
- Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
- Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
- Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
- Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
- Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
- Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
- Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
- Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
- Pour the sauce over the squash. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams
CREAMY LEMON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- On a cutting board, cut the chicken breasts in half, widthwise.
- Lay chicken flat and season both sides with salt and pepper.
- Gently coat the chicken pieces in the flour, shaking off any excess.
- Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
- Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
- Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
- Remove the chicken from the skillet and set aside.
- Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
- Add the rest of the stock and the cream and stir.
- Season with salt and pepper, and add the lemon juice.
- Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
- Spoon the sauce over the chicken.
- Remove from heat. Sauce will thicken as it cools.
- Serve with parsley and extra sauce.
- Enjoy!
Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
LEMON AND CHICKEN CASSEROLE RECIPE BY TASTY
Here's what you need: chicken thighs, shallot, large carrots, potato, garlic, lemons, honey, chicken stock cube, fresh thyme, rosemary, olive oil, boiling water, sea salt, bisto
Provided by Lucy Hilton
Categories Dinner
Yield 10 servings
Number Of Ingredients 14
Steps:
- Sear the chicken in the casserole dish until golden, with 1 tbsp of olive oil (10-15 mins).
- Once chicken is cooked, remove and add the shallots and carrots to the dish with 4 tbsp of water. Season with salt and pepper. Fry until softened.
- Add garlic to the carrots and shallots, stirring for 1 minute, then add the chicken pieces to the dish.
- Grate the lemon zest into a heatproof jug. Squeeze in the lemon juice, add honey and crumble in a stock cube. Poor in 1 litre of boiling water. Stir to melt honey.
- Add the potatoes, pour in lemony stock and add the rosemary and thyme. Cover and bake for 2 hours at 350 degrees. When there is 20 minutes of bake time left, add the gravy and finish baking.
- Serve warm.
Nutrition Facts : Calories 293 calories, Carbohydrate 27 grams, Fat 13 grams, Fiber 2 grams, Protein 14 grams, Sugar 5 grams
CHEESY LEMON-CHICKEN PASTA
Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!
Provided by Cooking44
Categories Chicken Pasta
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
- While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
- Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
- Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.
Nutrition Facts : Calories 830.2 calories, Carbohydrate 94.9 g, Cholesterol 112.3 mg, Fat 28 g, Fiber 6.6 g, Protein 51.9 g, SaturatedFat 12.1 g, Sodium 477.5 mg, Sugar 8.2 g
LEMON-CURRY CHICKEN CASSEROLE
Asparagus and almonds add a flavorful twist to an ordinary chicken dish. I've made this countless times for company and am usually asked for the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in a greased 11x7-in. baking dish; set aside. Sprinkle chicken with salt and pepper. , In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus. Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken. , Bake, uncovered, at 350° for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes.
Nutrition Facts : Calories 373 calories, Fat 29g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 583mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 20g protein.
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