Mediterranean garlic and lemon chicken


This Mediterranean garlic and lemon chicken is nice, simple and low-fat way to cook a great protein source. Serve with my Greek-style spinach and Cauliflower rice.

Chicken breast is one of the best ways to get protein: relatively low-fat, low calorie and packed with the p-word.

Avoid the pre-packed rubbish from the supermarket that’s full of water and look for free-range and corn fed to get some real flavour. Better still, support your local butcher by buying from him.

If you’re on a weight-loss programme, most will advocate you steam it. But that just makes it rubbery and tasteless. This Mediterranean-style dish takes seconds to knock up, is ready in 20 minutes, is packed with flavour and keeps the chicken moist.

Our kids love it too…

500g chicken breast (or four fillets)
Zest of one lemon
1 clove of garlic
1tsp oregano
1 tsp smoked paprika
1 tbsp extra-virgin olive oil.

Pre-heat the oven to 200c
Grate the lemon zest into a baking tray
Crush the garlic and add to the tray along with the olive oil and spices. Stir to form a paste
Cut the chicken into strips and roll in the paste. Make sure they get good and covered. Add a little extra olive oil if needed.
Put in the oven for 15-20 minutes, turning half way.

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