Lemon Chicken

This lemon chicken dish is a healthy, low-sodium, flavor packed dinner for 2-3. I can't eat chicken, but I can tell you it got rave reviews.

3 boneless, skinless chicken breasts

3 TSBP dill

6 chives, torn in thirds

1 lemon, sliced into thin rounds + 1 lemon, just juice

1/2 large yellow onion

2 garlic cloves, thinly sliced

1/2 cup + 1/2 cup white wine

2 TBSP vegan butter

2 cups cooked brown rice.

Extra virgin olive oil


In a large skillet or deep saute pan, layer the bottom with onions, chives and lemon slices.


Oil the chicken breasts and place them on top of the lemon, onion, chive layer. Salt and pepper to taste and cook for 30 minutes at 350 degrees.


Turn the chicken breast over, season, add dill and pour the white wine around the chicken. Cook another 15 minutes.


Remove the chicken from the pan and over a medium-high flame, add the rest of the wine, the butter, the lemon juice and 2 TBSP olive oil to make a sauce. As it starts to simmer, mix in the brown rice and let it cook down a little. Pour it over the chicken and serve.





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