Low-Carb Lesson #16: Lemon and Garlic Main Dishes & Sides

Di Bauer January 25, 2002 Low Carb Cooking 101, Recipes Leave a comment 1,344 Views

Written by Di Bauer January 25, 2002, Updated by Andrew DiMino July 18, 2016

Low Carb Cooking 101

There are two things I like during the dregs of winter: The first, is foods with some real zip to them. When the world is cold and gray my palate craves spicier foods that will jump-start my taste buds. The second thing I want during the winter, is foods that I can prepare in quantity so that I don’t have to cook so often. No, come to think of it, I want foods prepared ahead of time all year. The less time I have to spend in the kitchen the better, as far as I’m concerned.

This week’s meal covers both bases. The Garlic and Lemon Chicken Breasts are nicely seasoned, and will wake up your take buds without blowing them out of your mouth. And, you prepare an entire 4-pound bag at one time, so there’s plenty for leftovers. You can eat the leftover chicken breasts either hot or cold, and I’ve also included several recipes that you can use them in, too. If you are serving the chicken breasts as your entree, I suggest steaming a vegetable to go with it. You can top your veggies with a pat of butter if you like.

Here’s this evening’s Low-Carb Recipes

Here’s The Gameplan

If the chicken breasts are frozen, take them out of the freezer to thaw the night before. Make the marinade and pour it directly into the bag of chicken breasts. Reseal the bag and toss it in the refrigerator so that the chicken breasts thaw in the marinade.

If the chicken breasts are not completely thawed when you get home from work, take the bag out of the refrigerator to finish thawing while you pull the rest of the meal together. If the chicken breasts are not completely thawed when it is time to cook them, it really doesn’t matter. (It may extend the cooking time by a few minutes. though).

Preheat the broiler and cover a broiling pan with aluminum foil. While the broiler is preheating, set the table and put the salads together. Put the salads and salad dressing on the table.

Place the chicken breasts on the broiler pan and put them in the oven. Discard the marinade.

If you are serving a steamed vegetable, prepare the vegetables and place in a steamer basket in a pot on top of the stove while the chicken breasts are broiling.

Turn the chicken breasts. Take the vegetables out of the pot and add butter and salt to taste and plate.

Take the chicken breasts out of the oven, put them on the dinner plates, and serve immediately.

Sit down to a well-deserved, relaxing meal.