Greek Lemon Chicken For Those Who Want To Lose Weight Recipes
LEMON GREEK CHICKEN
Hearty one dish meal. I always serve it with some crusty, hot fresh breadto get the last of the juices! This is so yummy I wish I could take total credit for it but I revised it slightly from The Pampered Chef's Stoneware Sensations Cookbook. Hope you enjoy it as much as we do! NOTE: Per request I revised this from my original post to reduce fat and calories. Please let me know if you like the new version as much as the old. The potatoes will cook much faster if you microwave them for a few minutes before placing them in the pan with the rest of the veggies.
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients and set aside.
- Spray a 10x13 pan with cooking spray and preheat oven to 350 degrees F. (Use a larger pan if you have it. The more room the stuff has to spread out the better it cooks).
- Rinse potatoes and cut into fourths. Leave skin on if you like. Place in pan.
- Add bell pepper strips, onion wedges and mushrooms to pan.
- Drizzle half the lemon juice mixture over veggies and toss to coat.
- Place chicken on top and drizzle the remaining lemon mixture on top and brush or rub into meat. I use the back of a spoon or my fingers.
- Bake until chicken is no longer pink in center basting after 15 minutes.
- Note: To reduce fat and calories reduce the olive oil as much as you desire and use boneless skinless chicken. Bake for 1 hr if using the bone in chicken.
- IMPORTANT:::: If the potatoes are still not DONE but the chicken IS -- Remove the chicken and cover with foil- keep warm -- Continue to cook the potatoes until done and return the chicken to the pan to serve -- This WILL keep the chicken from getting dry if the potatoes need extra baking time! AND you can toss the foil for no mess clean up!
- Use a stoneware pan if you have one. They conduct the heat better and the dish cooks faster. You may need to adjust the time if using a metal or glass pan.
- I always add more onions, peppers and mushrooms and get my pan WAY too full! Do not be tempted to do the same- I have found it works better to double the sauce and veggies when I want and cook them separately from the meat. Everything gets done faster and more evenly.
GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
- Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
- Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
- Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
- Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
- Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
GREEK LEMON CHICKEN
"This is one of my family's summertime favorites...and it's so easy and delicious," writes Dawn Ellen from Bishopville, South Carolina. Hard to believe just 5 simple ingredients can add up to such great Mediterranean flavor!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Pour 3/4 cup vinaigrette into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for up to 4 hours. Cover and refrigerate remaining vinaigrette for basting., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat or broil 4 in. from heat 4 minutes. Turn and baste with some of the reserved vinaigrette. Grill or broil 4-5 minutes longer or until a thermometer reads 165°, basting occasionally. , Squeeze lemon wedges over chicken. Sprinkle with tomatoes and cheese.
Nutrition Facts : Calories 366 calories, Fat 23g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 679mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
GREEK LEMON CHICKEN FOR THOSE WHO WANT TO LOSE WEIGHT
Make and share this Greek Lemon Chicken For Those Who Want to Lose Weight recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first 5 ingredients in a bowl.
- Mix well.
- Place chicken breasts between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly.
- Transfer chicken to a dish.
- Add marinade and refrigerate for 30 minutes.
- Turn on broiler.
- Place breasts in a shallow baking dish.
- Brush with half the marinade.
- Broil for 4-5 minutes.
- Turn, brush with the remaining marinade, and broil for another 4-5 minutes or until browned.
- Serve with pan juices.
- Serve sprinkled with parsley and garnished with lemon slices.
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