Servings: 4 servings
Prep time: 15 minutes
Cook time: 38 minutes
Total time: 53 minutes
Ingredients
- 3 tablespoons of Olive oil
- Juice of 1 lemon
- 3 cloves of Garlic minced
- 2 teaspoons of Dried oregano
- 1 pound of Chicken thighs
- Salt and pepper as desired
- 1/2 pound of Asparagus cut into 2-inch sections, ends discarded
- 1 Zucchini sliced into half moons
- 1 Lemon sliced
Instructions
- Preheat the oven to 375°F (190°C).
- Whisk together the garlic, lemon juice, olive oil, oregano, salt, and pepper in a small bowl.
- Place the chicken breasts in a baking dish, and pour the lemon garlic mixture over them.
- Bake for 25-30 minutes until the chicken is cooked through and no longer pink in the middle.
- If you want the chicken to be a little more browned, you can broil it for the last few minutes of cooking.
- Serve hot and enjoy your low-carb chicken lemon garlic dish!
Other Low-Carb Chicken Recipes
Nutrition Facts
Calories: 302 kcal
Protein: 31g
Fat: 16g
Carbohydrates: 7.9g
Fiber: 2g
Sugar: 3g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Lemon Garlic Chicken
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. You can store the chicken in the refrigerator for 3-4 days. If you want to keep it for longer than that, you can freeze it for up to 3 months.
To thaw frozen chicken, transfer it from the freezer to the refrigerator and let it melt slowly overnight. When reheating the chicken, you can do so in the microwave, oven, or stovetop. Ensure to heat it thoroughly until it is heated all through.
