Tangy Lemon Garlic Chicken with Refreshing Steamed Greens
spinach

One small squeeze of fresh lemon, one giant leap for weight loss.

Fresh lemon juice not only lends a refreshingly tangy flavor boost to any food for next to no calories, but it also improves digestion, strengthens liver function, encourages bile production and cranks up the immune system.

This light and flavorful dinner is incredibly easy to throw together, capitalizing on all of the fat-blasting superpowers of lean protein, gut-friendly dark leafy fiber and healthy essential fatty acids. Compliment your plate with an extra side of these asparagus spears in kale parmesan pesto.

Tangy Lemon Garlic Chicken with Refreshing Steamed Greens

For the chicken:

4 oz. chicken breast

1 Tbsp olive oil

3 garlic cloves, minced

½ fresh lemon, sliced

1 tsp fresh or dried rosemary

 

For the steamed greens:

1 lb dark leafy greens (such as kale, spinach, chard, dandelion greens, etc.) washed, greens and stems chopped roughly

2 cloves garlic, minced

3 tbsp extra-virgin olive oil

Juice from ½ a lemon, freshly squeezed

Salt and black pepper, to taste

Crushed red chili flakes, to taste

 

Preheat oven to 350 degrees F. Coat chicken with olive oil and place into a baking pan. Sprinkle over with crushed garlic and rosemary, and cover with lemon slices. Bake for 25 – 30 minutes.

While the chicken is baking, fill the bottom of a steamer or sauce pan with filtered water and bring to a boil.

Place the greens into the top half of a steamer or in a steamer basket and place over the boiling water. Cover and steam until the greens are tender and bright green (don’t overcook), for about 5 minutes.

While the greens is steaming, whisk together the olive oil, lemon juice, pressed garlic, salt, black pepper and chili flakes in a large bowl. Transfer the steamed greens into the bowl with the dressing and toss to coat with clean hands, massaging the dressing into the softened greens. Serve while still warm beside the lemon chicken.

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