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Add a photoServings: 4
Ingredients
- 4 x Chicken breasts
- 3 Tbsp. Extra virgin olive oil
- 3/4 tsp Salt
- 1/2 tsp Pepper
- 1 x Onion, minced
- 2 x Garlic cloves, chopped
- 1 lrg Carrot, minced
- 1 Tbsp. Lemon rind, finely grated
- 1 Tbsp. Fresh sage, minced, or possibly 1 ts dry
- 1 lrg Tomato, peel, seed, chop
- 1/3 c. Chicken stock
- 3 Tbsp. Lemon juice
- Â Â Fresh sage leaves
- Â Â Lemon slices
Directions
- Remove skin from chicken; debone if you like. In large skillet, heat oil over medium heat; cook chicken and healthy pinch each of salt and pepper, turning once, for 5-7 min or possibly till lightly browned. Remove to plate; cover and keep hot.
- Add in onion, garlic and carrot to pan; cook, stirring, for about 5 min or possibly till onion starts to turn golden brown. Stir in lemon rind, sage and remaining salt and pepper; cook for 1 minute.
- Stir in tomato and chicken stock, stirring to deglaze pan. Bring to boil.
- Reduce hat and return chicken to pan; cover and simmer for 15 min, turning chicken once. Stir in lemon juice; cook, uncovered, for 5-10 min or possibly till chicken is no longer pink inside. Serve with pan juices.
- Garnish with sage leaves and lemon slices.
- Serve with fluffy rice and lightly sauted zucchini.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 208 | 57% |
| Total Fat 23.27g | 29% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 570mg | 24% |
| Potassium 549mg | 16% |
| Total Carbs 8.4g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.45g | 2% |
| Protein 30.32g | 49% |
