Easy Lemon Garlic Chicken
In my last post I shared with you one of my roasted sweet potato recipes and talked about how they are a great recipe to make in bulk (and pairs great with chicken, which you can make in bulk as well).
Now, cooking chicken in bulk is great because you can mix up the seasons on your chicken or use different sauces on the side like BBQ, buffalo, or even sweet chili sauce (just watch the serving size), which helps you mix it up so you’re not just eating bland chicken every meal. It’s also cost-effective since you can save a little bit per meal.
This is just one of the chicken recipes I make weekly. On Sunday I take an hour and cook up the chicken and sweet potatoes, then I’m set on lunches for the week! It’s a great way to start the week knowing you’re going to be on track all week.
This easy lemon garlic chicken is extremely easy to throw together and you’ll likely have most of the ingredients on hand… it’s so moist and flavorful you won’t even need a sauce to dip it into.
To make this dish even more flavorful, put all the ingredients into a bag, add the chicken and marinate overnight.
For me, I just made it that day and from the juice of the chicken, lemon and little bit of olive oil, it stayed pretty moist. When I went to store it there was some juice left in the skillet, so I poured it over the chicken in the storage container and the chicken stayed super moist and flavorful!
2 boneless skinless chicken breasts, trimmed and cut into tenders
1 garlic clove, minced
1 tbsp. olive oil
1 lemon (1/2 juice)
salt & pepper
- Heat a large skillet with 1 tbsp. olive oil on medium heat.
- Once the chicken is trimmed and cut into tenders, season with salt and pepper on both sides. Take minced garlic and spread onto chicken, then sprinkle with parsley (as much or as little as you want).
- Place into the pan and squeeze about half of the lemon over the top of the chicken. I sliced off some lemon and put it in the pan with the chicken; it releases more juice as it cooks which keeps the chicken moist.
- Cook on medium-low for 10-15 minutes, then flip and cook for another 5 minutes until chicken is fully cooked.
- Once done, you can season with more salt and pepper if desired.
- It you want to marinade the chicken the night before, I would add olive oil, juice of half a lemon, garlic, parsley, salt and pepper to a large plastic bag, toss to combine and set in the fridge for 6 hours (or overnight) and make the next day.
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