Servings
2-3 people
Prep time:
15 minutes
Time to cook
15 minutes
Good for:
Dinner
lemon and garlic chicken
I found the basis of this recipe on Cooking classy and changed it a bit and though not exactly calorie friendly- it is now allergy friendly and the taste super-good. We had this one summer evening last week with sliced pan fried zucchini mixed with quinoa, but a salad would work just as well.
Ingredients
500 g chicken breast fillets, cubed into 3 cm pieces
4 cloves of garlic, chopped finely
2 tbsp rice flour
1 1/2 tsp Italian spice mix
500 g chicken breast fillets, cubed into 3 cm pieces
4 cloves of garlic, chopped finely
2 tbsp rice flour
1 1/2 tsp Italian spice mix
sea- salt and pepper 1 tsp each or to taste
1 tbsp olive oil
3 tbsp butter
2 tbsp flat-leaved fresh parsley
4 slices of bio-lemon
Instructions
Step 1
Place chicken pieces in a plastic bag once cut and padded dry. Add garlic, spices, salt, pepper and rice flour. Mix well by shaking the bag.
Step 2
Add olive oil and 1 tbsp butter to pan and and heat to medium-hot. Add chicken in even layer making sure it fry. 3 minutes each site.
Step 3
When almost done add the additional butter, lemon slices and parsley. If you wish you can also add additional garlic slices at this stage. cook until evenly brown and serve (another 2-3 minutes works in my pan).
Tips
If you are having issues with fresh garlic- substitute the olive oil and 1 tbsp butter with 2 tbsp garlic oil. The taste will be just as nice. You can also add additional spices such as ginger, harissa and chipotle.
Serve with pan-fried slices of zucchini mixed with cooked quinoa, spring- onion and parsley. sort of a pan mix. or a couscous if you can.
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