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Monday, 24 November 2014

Herbed Lemon Chicken with Celery and Leek

This savoury chicken main makes for a perfect Phase 1 meal. It's also a great recipe to make in bulk and freeze.

Herbed Lemon Chicken

  • 8 oz boneless skinless chicken breasts, sliced into bite sized pieces
  • 1 tsp grapeseed oil
  • 1/2 lemon juiced
  • 1/4 tsp dried jalapeƱo 
  • 1/2 tsp garlic cloves, minced 
  • 1/4 tsp paprika
  • 1/4 tsp oregano
  • 1/2 tsp thyme
  • salt and pepper to taste
  • 1 cup leeks (white part), sliced
  • 1 cup celery inner soft ribs, sliced

Directions for one serving:

  1. Add spices to lemon juice in a small bowl. Set aside. 
  2. Heat grapeseed oil in frying pan on med high. 
  3. Brown chicken in the pan for 5 minutes. 
  4. Lower heat to med low and add leeks, celery, and lemon juice mix. Cover and cook for 10 minutes. Serve immediately.

Directions for more than one serving:

  1. Preheat oven to 350.
  2. Multiple the ingredients for the number of servings that you want.
  3. Assemble everything in an oven safe baking dish. 
  4. Bake in oven at 350 for 60 minutes, stirring half way through.
  5. Let cool slightly before serving or completely before packing and freezing.

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