Does anyone have a good recipe for lemon chicken that is low fat and simple.?

If you mean the Chinese dish, no.





But if you just mean chicken with a lemon flavor, yes. I make this all the time. Very easy.





Get a baking dish.


Mix some olive oil, white wine vinegar and a lot of lemon juice so that it covers the bottom. If need be, you can add a little chicken broth. You want it to be a little pool of liquid- lots and lots of lemon juice is key.


Get some tender chicken breasts- poke some holes in them. Season them with salt and pepper on both sides. Set them in the baking dish.


Cover the breasts with tomato slices.


Add some fresh herbs if you have them. Oregano, parsley and thyme work well in this dish.


Bake in the oven uncovered for 40 minutes (or until the chicken is cooked all the way through) at 350.





I serve this with mashed potatoes and some veggies.Does anyone have a good recipe for lemon chicken that is low fat and simple.?
I have made this many times just as the recipe says. It is always flavorful and great! The nutritional information is all on the link too 150 calories and only 4.4 grams of fat!


http://www.perdue.com/recipes/recipe_det鈥?/a>Does anyone have a good recipe for lemon chicken that is low fat and simple.?
LEMON SPECIAL CHICKEN (Low fat, low


calorie)





1/4 c. lemon juice


2 tbsp. Dijon mustard


1/4 tsp. garlic powder


1/4 tsp. pepper


2 tbsp. frozen orange juice concentrate, thawed


1 tbsp. plus 1 tsp. vegetable oil


1 pack instant chicken broth mix


1 tbsp. dried parsley


1 lb. boned and skinned chicken, cut in chunks


1 tbsp. plus 1 tsp. cornstarch


1 c. water





In large non-stick skillet, combine lemon juice, mustard, garlic powder, pepper, orange juice concentrate, oil, broth mix and parsley flakes. Heat over medium heat until hot.


Add chicken. Cook, turning frequently, until chicken is cooked through, about 15 minutes. Reduce heat to low, cover and cook 10 more minutes.





In small bowl, dissolve cornstarch in water. Add to chicken. Cook, stirring constantly, until mixture is slightly thick and boils 1 minute. 4 servings, 216 calories per serving.
try this?





http://www.chinesefooddiy.com/lemon_chic鈥?/a>





(*-*)
LEMON AND HERB ROAST CHICKEN





A simple and classic lemon and herb roast chicken makes an ideal low fat Sunday lunch or holiday meal. No butter here, just a small amount of olive oil and lemon juice to brush over the bird before roasting. Remember to remove the skin before eating to keep this meal low fat. The meat beneath the skin will be deliciously moist.





INGREDIENTS:


1 whole chicken (4-5 pounds)


1 large lemon


1 tsp mixed dried herbs


2 tsp olive oil





PREPARATION:


Preheat oven to 375 degrees. Remove giblets and set aside for gravy or stock if you wish. Rinse chicken with cold water and pat dry.


Place chicken breast side up on a rack in a roasting pan. Cut lemon in half.


Place one half inside the cavity of the chicken. Tie the legs together with twine if you like.


Squeeze the juice from the remaining half lemon into a small bowl. Add herbs and olive oil and stir together. Brush the bird with lemon and herb mixture, then place chicken uncovered in preheated oven.





Roast for approximately 90 minutes, depending on weight of the bird, basting occasionally. Allow 20 minutes per pound plus an extra 20 minutes on top. When an instant-read thermometer reads 180 degrees when inserted into the thickest part of the thigh, the chicken is done. Juices should run clear, not pink.





Remove chicken from oven and tent with foil. Allow bird to rest for 10-15 minutes before carving, to allow juices to settle.





Serve with roasted new potatoes and steamed seasonal vegetables, plus mushroom and onion gravy.





Serves 4-6





Per 3 ounce Serving: Calories 161, Calories from Fat 56, Total Fat 6.2g (sat 0.7g), Cholesterol 75mg, Sodium 73mg, Carbohydrate 0g, Fiber 0g, Protein 24g