Lemon Chicken Slimming Weight Watchers Friendly Recipes

CREAMY LEMON CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray the frying pan with low calorie cooking spray and place over a medium heat.
• When the pan is hot, place the chicken breasts in and cook for 2 minutes each side to seal and colour. Remove to a plate and place to one side.
• Give the pan another spray with low calorie cooking spray then add the onions and sauté for 5 minutes until soft.
• Add the stock cube to the boiling water and pour into the pan along with the lemon juice and bring to a simmer.
• Stir in the low fat cream cheese, then return the chicken to the pan.
• Allow to simmer for 10-15 minutes, stirring occasionally until the chicken is cooked through.
• The sauce should have reduced and thickened slightly, but if it is too runny turn up the heat and allow to bubble until you reach the consistency of single cream.
• Stir in the spinach and cook for a couple more minutes until it has wilted.
• Season with a little freshly ground black pepper and serve with your choice of accompaniment.

LEMON AND GARLIC CHICKEN TRAY BAKE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre heat the oven to 200°C.
• Bring a pan of salted water to the boil, then cook the potato for a few minutes (until they have started to soften slightly) Drain them and do the same with the carrots.
• Cut 4 slices of lemon (about the thickness of a pound coin) and set the remaining lemon aside.
• Spray a large baking tray or roasting tin with some low calorie cooking spray, then place the chicken on the tray and season.
• Put the part cooked potato wedges and carrots into a large bowl and add the slices of garlic. Spray with some low calorie cooking spray and season with some salt and pepper. Add the thyme and then squeeze some of the juice of the remaining lemon into the bowl. Toss to mix well.
• Add this to the tray with the chicken on, arranging the veg around the chicken
• Cook for about 30 minutes.
• After 30 minutes add the lemon slices to the top of the chicken thighs along with a squeeze of lemon juice.
• Add the green beans to the tray and return to the oven for 10 - 15 minutes.
• Make sure the chicken thighs are cooked and the carrots and potato are soft. Serve immediately.

LEMON CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Spray the frying pan with low calorie cooking spray and cook the onions, chilli and chicken on a medium heat.
• When the onion has softened and the chicken has browned slightly, remove from the pan and set aside.
• Add the stock, onion powder and no added sugar lemon squash to the pan and bring to the boil.
• Allow to simmer for a few minutes. Place half of the sauce into a jug and whisk in the xanthan gum a 1/4 of a tsp at a time. You will need to whisk well - and keep whisking!
• When the right consistency is achieved, return the sauce to the pan and add the chicken.
• Add the lemon slices and cook gently for another 5 minutes.
• Stir in the pineapple and remove from the heat immediately.
• Taste, and add a little granulated sweetener if it's a bit too sour.
• Serve with your choice of accompaniment.

LEMON CHICKEN WITH BROCCOLI

Steps:

• On a plate, combine 1 1/2 Tbsp flour, 1/4 tsp salt, and pepper; add chicken and turn to coat.
• In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning, until lightly browned and cooked through, about 5 minutes; transfer the chicken to a plate.
• Put 1 cup of broth and the garlic in same skillet; bring the mixture to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add the broccoli; cover and cook for 1 minute.
• In a small cup, stir remaining 1/2 cup broth, 1/2 Tbsp flour, and 1/4 tsp salt; add this mixture to the skillet and bring it to a simmer over low heat.
• Cover and cook until the broccoli is crisp-tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in the chicken and the lemon zest; heat through.
• Remove the skillet from the heat and stir in the parsley and lemon juice; toss to coat.
• Serving size: 1 cup