Low Sodium Lemon Oregano Chicken
Servings 8 servings
- 4 Chicken breasts, boneless and skinless
- 1 Lemon, small
- 2 tbsp Olive Oil
- 1 Garlic Cloves
- 1 tsp Oregano
- 1 tsp Ground Black Peppercorns
- 1/4 tsp Red Pepper Flakes
- 2 tbsp Unsalted butter
Carefully fillet/butterfly the chicken breasts in half. Mince the garlic and set aside. Juice your lemon and set the juice aside. Cut the juiced lemon into wheels.
In a large freezer bag or large mixing bowl, combine everything except the butter. Place in the refrigerator and let this sit for about an hour. Set 1 Hour Timer
Add 1 tbsp of butter to a large pan and turn to medium-high heat. Using tongs, carefully add 1 piece chicken to the pan to test if it's hot enough . Add 3 more pieces of chicken and a couple lemon wheels and cook 1-2 minutes per side or until nice and brown.
Repeat the previous step with the remaining 4 pieces of chicken, and the 1 remaining tbsp of butter.
Remove the chicken from the skillet and let sit for 5 minutes before slicing and serving. Set 5 Minute Timer
Serving: 0.5breast | Calories: 191kcal | Carbohydrates: 2g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 133mg | Potassium: 437mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 12mg | Vitamin B5: 2mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 9mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 5µg | Calcium: 13mg | Copper: 1mg | Folate: 7µg | Iron: 1mg | Manganese: 1mg | Magnesium: 31mg | Phosphorus: 239mg | Selenium: 36µg | Zinc: 1mg