Prep Time: 30 min - Cook Time: 1 hour 10 min - Total Time: 1 hour 40 min
Lemon Chicken
6-8 servings
Pre-heat oven to 350F, and line baking sheet with parchment paper
Chicken:
3-5 boneless, skinless chicken breasts
Butterfly raw chicken into thinner slices with knife, and consider hammering with pot/spoon (or meat mallet) using parchment paper if bigger pieces desired
Wet mixture:
2 large eggs
1 garlic clove, minced
Mix the above ingredients in a bowl
Dip each piece of chicken into wet mixture, and let excess drip off
Dry mixture:
¾ cup parmesan cheese, grated
¼ cup almond flour
2 tbsp Healthy U Italian Spice
Alternative to Healthy U Italian Spice
2 tbsp dried basil
2 tbsp dried oregano
1 tbsp dried rosemary
2 tbsp dried parsley
1 tbsp dried thyme
1 tbsp red chili flakes
1 tsp garlic powder
½ tsp salt
½ tsp ground black pepper
Mix the above ingredients in a bowl
After chicken that was dipped in “wet mixture” dip in “dry mixture”
Add battered chicken to baking tray and place in
Baking Sauce:
¼ cup lemon juice
¼ cup chicken broth 2 Tablespoon oil
2 garlic cloves, minced
¼ tsp, coarse ground black pepper
Mix the above ingredients in a bowl
After the chicken has baked for 20 minutes, add sauce and turn to coat. Continue baking until chicken is cooked through. Garnish with lemon slices and finely chopped parsley if desired.
Nutty Artichokes
Makes 6-8 servings
Pre-heat oven 350F, and line baking sheet with parchment paper
Ingredients & Directions:
Artichokes:
4 large artichokes
Juice from 1 lemon
Boil or steam artichokes in water and lemon juice for 10-15 minutes
Remove from pot, and when cooled down:
Cut away the top inch of the artichoke
Cut in half, lengthwise
Remove furry choke centre with a spoon, and all purple inner leaves
Rinse off in water, and add artichokes to the baking tray
Artichoke finishes:
½ cup oil
1 tsp sea salt
3 cloves garlic, diced
Freshly ground black pepper
Mix all ingredients, and pour finishes on top of artichokes on baking tray
Bake for 25-35 minutes
Yogurt sauce:
1 cup 0% plain Greek yogurt
Juice from ½ lemon
½ tsp sea salt
1-2 cloves garlic, minced
Serve artichokes with a dollop of yogurt sauce, or dip artichoke leaves into yogurt dip
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