Chicken With Lemon And Spices Recipes

SIMPLE LEMON HERB CHICKEN

Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

Ingredients

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

SPICY LEMON CHICKEN

Spicy Lemon Chicken image

"I took a favorite recipe and modified it to work in our slow cooker," writes Nancy Rambo of Riverside, California. "We enjoy this tender lemony chicken with rice or buttered noodles."

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1/3 cup water
1/4 cup lemon juice
1 tablespoon canola oil
1/2 to 1 teaspoon salt
1/2 teaspoon each garlic powder, chili powder and paprika
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
Hot cooked noodles
Chopped fresh parsley, optional

Steps:

In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Remove chicken and keep warm., In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired.

Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 372mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

LEMON & FIVE-SPICE CHICKEN

Lemon & five-spice chicken image

Give your chicken some zing, on the grill or BBQ

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 8

Ingredients

2 lemons
3 tbsp light muscovado sugar
thumb-sized piece ginger , shredded (no need to peel)
2 garlic cloves , crushed
5 tbsp soy sauce
½ tsp Chinese five spice powder
splash dry sherry or dry white wine
8 chicken thighs

Steps:

Juice 1 lemon and cut the other into slices. Put in a large food bag along with remaining ingredients and shake well to coat. leave for 10 mins (or up to 24 hrs if making ahead).
Heat the grill to high or fire up the barbecue. lift the chicken out of the marinade, shake off excess, then cook under a grill or on a barbecue for 20 mins, spooning over the marinade every few mins. Turn occasionally, until cooked through and dark golden brown. Great served with new potatoes and a green salad.

Nutrition Facts : Calories 493 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 50 grams protein, Sodium 2.25 milligram of sodium

CHICKEN WITH LEMON AND SPICES

Chicken with Lemon and Spices image

Provided by Prem K. Singh

Categories Chicken Citrus Ginger Onion Tomato Sauté Quick & Easy Dinner Lemon Spice Healthy Bon Appétit Massachusetts

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

4 skinless boneless chicken breast halves, cut into 2-inch pieces
1/4 cup fresh lemon juice
1/2 teaspoon ground turmeric
2 tablespoons vegetable oil
1 large onion, chopped
1 tablespoon minced fresh ginger
1/2 teaspoon cumin seeds
1 14 1/2-ounce can diced tomatoes in juice
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon paprika
2 tablespoons sour cream

Steps:

Mix chicken, lemon juice and turmeric in medium bowl. Marinate 30 minutes.
Heat oil in large skillet over medium heat. Add onion, ginger and cumin seeds and sauté until onion is tender, about 5 minutes. Add chicken with marinade; sauté until most of marinade evaporates, about 3 minutes. Add tomatoes with juices, chili powder, salt and paprika. Cover; simmer 7 minutes. Uncover; simmer until chicken is cooked through and sauce thickens, about 8 minutes longer. Remove from heat. Mix in sour cream. Season with salt and pepper.

SEASONED LEMON CHICKEN

Seasoned Lemon Chicken image

"This herbed chicken has been a family favorite since I clipped the recipe out of a newspaper some years ago," writes Mrs. Pat Miller of Joplin, Missouri. "It's often on our dinner table, since chicken is a staple in my freezer. If I'm out of lemon, I substitute a sprinkling of lemon pepper."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 bay leaves
2 teaspoons seasoned salt
1-1/2 teaspoons each garlic salt, pepper, dried basil, tarragon and thyme
1-1/2 teaspoons dried rosemary, crushed
8 bone-in chicken breast halves (7 ounces each), skin removed
1 large lemon, thinly sliced
1/4 cup lemon juice

Steps:

In a large resealable plastic bag, combine the oil, bay leaves and seasonings. Add chicken. seal bag and turn to coat; refrigerate for 1 hour., Discard bay leaves. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange lemon slices over chicken. Drizzle with lemon juice. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear.

Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 89mg cholesterol, Sodium 638mg sodium, Carbohydrate 1g carbohydrate, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

LEMON AND GARLIC CHICKEN WITH SPICED SPINACH

Lemon and Garlic Chicken With Spiced Spinach image

This is a heavenly combination; I'm not sure what I like best, the subtly spiced spinach or the chicken. They make a great combo. When you add the rinsed spinach to the pan after cooking the chicken it will wilt in the liquid left on the leaves after washing, and it will deglaze the pan at the same time.

Provided by Martha Rose Shulman

Categories dinner, quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced or pureed
1 teaspoon chopped fresh rosemary
1 generous bunch spinach, stemmed and washed well in 2 changes water, or 2 6-ounce bags baby spinach, washed
2 allspice berries, lightly toasted and ground
1/2 teaspoon coriander seeds or cumin seeds, lightly toasted and ground
1/4 teaspoon ground cinnamon
Salt to taste
Freshly ground pepper
2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil

Steps:

Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
Remove chicken from the marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding the pan. Cook for for 1 1/2 minutes until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 591 milligrams, Sugar 1 gram, TransFat 0 grams

SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE

Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce image

Categories Chicken Citrus Poultry Sauté Low Carb Quick & Easy Lunch White Wine Summer Thyme Shallot Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

1 teaspoon salt
1 teaspoon ground black pepper
3/4 teaspoon ground allspice
8 skinless boneless chicken breast halves
8 tablespoons olive oil
1/2 cup dry white wine
1 cup canned low-salt chicken broth
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 tablespoons minced shallots
1 teaspoon chopped fresh thyme
4 tablespoons chopped fresh parsley

Steps:

Mix salt, pepper, and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice, and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices.
Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.

LEMON-SPICED CHICKEN WITH CHICKPEAS

Lemon-spiced chicken with chickpeas image

A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 20m

Number Of Ingredients 10

Ingredients

1 tbsp sunflower oil
1 onion , halved and thinly sliced
4 skinless chicken breasts , cut into chunks
1 cinnamon stick , broken in half
1 tsp ground coriander
1 tsp ground cumin
zest and juice 1 lemon
400g can chickpea , drained
200ml chicken stock
250g bag spinach

Steps:

Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.
Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.
Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

Nutrition Facts : Calories 290 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 1.03 milligram of sodium

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