Lemon Garlic Chicken Breast Low-Carb, Keto, Gluten-Free Recipe

Di Bauer February 27, 2015 Chicken Main Dish Recipes, Main Dish Recipes, Recipes Leave a comment 1,215 Views

Written by Di Bauer January 25, 2002, Updated by Andrew DiMino February 27, 2015

Low-Carb, Gluten-Free, Paleo, Primal, Dairy-Free, Nut-Free

Lemon Garlic Chicken Breast Low-Carb Gluten-Free Recipe

This Low-Carb Gluten-Free Lemon Garlic Chicken Breast recipe is special because it allows you to cook for a larger crowd, or to freeze leftovers for use in the future.

In the variations, I have listed other recipes in which you can use these delectable chicken breasts.

This is one of my favorite recipes not only because it allows me to cook and freeze, but because these chicken breasts have a bit of zing to them and because they are broiled, they tend to stay very moist inside.

Lemon Garlic Chicken Breast Low-Carb Gluten-Free Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Low-Carb Gluten-Free Lemon Garlic Chicken Breast recipe is special because it allows you to cook for a larger crowd, or to freeze leftovers for use in the future. In the variations, I have listed other recipes in which you can use these delectable chicken breasts. This is one of my favorite recipes not only because it allows me to cook and freeze, but because these chicken breasts have a bit of zing to them and because they are broiled, they tend to stay very moist inside.

Author: Di Bauer
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Yield: 8 (or 4 with leftovers for another day) 1x
Category: Low-Carb, Gluten-Free, Paleo, Primal, Dairy-Free, Nut-Free

Ingredients

Units Scale

4 pounds boneless, skinless chicken breasts
1/4 cup white wine vinegar
1 teaspoon garlic, minced
2 tablespoons lemon juice, fresh
Zest of 1 lemon
1 teaspoon salt
1/4 teaspoon pepper, preferably freshly ground
1 cup olive oil

Cook Mode Prevent your screen from going dark

Instructions

Rinse the chicken breasts and pat them dry. Place the chicken breasts into a large Zip Lock bag. Set aside.
Place the vinegar, garlic, lemon juice, zest, salt and pepper to a food processor bowl (or in a blender). With the processor running, slowly drizzle in the olive oil.
Pour the marinade into the bag over the chicken breasts.
Seal the bag completely and rotate it so that the marinade flows over all the chicken breasts. Place the bag in the refrigerator until it is time to prepare the meal. If you think of it, turn the bag over a few times during the interim.
About 30-40 minutes before you want to serve the meal, preheat the oven to broil.
While the oven is preheating, cover a broiler pan with aluminum foil. This is optional, but makes cleanup ever so much easier!
Take the chicken breasts out of the marinade and place them on the aluminum foil-covered broiler pan. Discard the marinade.
Broil the chicken breasts 4-6 inches from the broiler element for 4-5 minutes.
Using kitchen tongs, turn the chicken breasts and broil the other side for an additional 4-7 minutes, or until they are completely cooked through and the juices run clear.
Remove the broiler pan from the oven and transfer the chicken breasts to your dinner plates or a serving platter. Serve immediately.