Tangy Lemon Chicken Recipe

It was such a great weekend! I got to spend time with some of my closest friends and get some retail therapy in the process!

I got my first ever yoga mat, a mini waffle maker, some workout pants, and of course a coffee mug! (For those of you who don’t know, I am obsessed with coffee mugs. I buy one almost every time I go out shopping)!

I also spent the day in the lab on Sunday and it was so exciting! I have so much to learn! Being in the lab is like a whole new environment that will definitely take some getting used to! We spent most of the morning prepping catheters, sterilizing the surgical tools, and preparing the nicotine. So that means the experimentation starts this week so I can’t wait for that! I spent this morning in the lab food training with the rats so we are one step closer!

This weekend was also so great because my first ever cook book came in! I am learning all types of new recipes and I absolutely love it! Last night I made the Tangy Lemon Chicken and it was delicious, I will definitely make it again. I got it out of Healthy Cookbook for Two! Click continue reading to see the full recipe!

Tangy Lemon Chicken:

1 (8-ounce) skinless, boneless chicken breasts, cut into 1/4 inch thick slices

1/2 sweet onion, cut into 1/4 inch thick slices

1 red bell pepper, cut into 1/4  inch thick slices

1/2 teaspoon of minced garlic

1 teaspoon peeled, grated fresh ginger

1 carrot, peeled and cut crosswise into 1/4 inch thick slices

3/4 cup low-sodium chicken stock

1 tablespoon all-purpose flour

1 tablespoon low-sodium tamari sauce (if you don’t have this, I substituted it with low sodium soy sauce, worked just as well)!

Zest and juice of 1 lemon

1 cup of green beans, cut into 2 inch pieces

  1. Place a large skillet or wok over medium-high heat and spray with cooking spray. Add the chicken and sauté until it is just cooked through, about four minutes. Remove the chicken from the skillet with a slotted spoon and set it aside.
  2. Reduce the heat to medium and add the onion, bell pepper, garlic and ginger. Sauté until the vegetables are softened, 5 to 6 minutes. Add the carrots and sauté for 2 minutes. Add the chicken stock and cook until liquid is simmering. Cover the skillet and simmer for 10 minutes, stirring occasionally.
  3. In a small bowl, whisk together the flour and tamari sauce to make a smooth paste. Wish in the lemon zest and juice.
  4. Move the vegetables to the side of the skillet and whisk the four mixture into the liquid in the skillet. Bring the liquid back to a boil, whisking constantly until thickened. Add the green beans and cook for 2 minutes. Stir the chicken back in and serve!

YUM 🙂 The best part is that each serving is only 216 calories! You cannot even tell! If you’re looking for more of a filling dinner, it would taste awesome served over some brown rice! Ryan and I both enjoyed it for dinner last night, and I even had leftovers to bring to work for lunch today!

After dinner I got a great workout in while also studying for my exam I had today! It was so great, I have never thought to bring my notes to work out until I saw someone with theirs and it is absolutely genius! This is such a great way to multitask especially when you have a busy schedule!

Stay tuned for more recipes out of my new cookbook and if you have any recipes of your own you’d like to share, comment below!

Thanks for reading and don’t forget to subscribe! Happy cooking 🙂

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