Leigh

Prune pistachio oat bars

Posted on by Leigh

Prune pistachio oat bars

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 pieces
Calories: 385kcal

Ingredients

  • 200 g dried prunes
  • 100 g unsalted pistachio nuts
  • 200 g rolled oats
  • 60 g almond flour
  • 30 g shredded coconut
  • 30 g chia seeds
  • 2 tbsp honey or a low-carb sweetener of your choice
  • 60 g coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 160°C (320°F) and line a square baking dish (about 20x20cm) with parchment paper.
  • Place the prunes in a bowl and cover them with hot water. Let them soak for about 10 minutes to soften. Drain and pat dry with a paper towel.
  • In a food processor, combine the prunes, pistachio nuts, rolled oats, almond flour, shredded coconut, chia seeds, honey or low-carb sweetener, melted coconut oil, vanilla extract, cinnamon, and a pinch of salt.
  • Process the mixture until it forms a sticky, crumbly dough.
  • Transfer the dough to the prepared baking dish and press it down evenly using a spatula or your hands.
  • Bake in the preheated oven for 25 minutes, or until the edges start to turn golden brown.
  • Remove from the oven and let it cool in the dish for about 10 minutes.
  • Once cooled, use the parchment paper to lift the oat bars out of the dish. Place them on a cutting board and slice into bars or squares.
  • Allow the bars to cool completely before storing them in an airtight container. You can keep them at room temperature for a few days or in the refrigerator for longer shelf life.
    These low-carb prune pistachio oat bars make for a delicious and nutritious snack, and they're a great option for those looking to reduce their carb intake. Enjoy!
Nutrition Facts
Prune pistachio oat bars
Serving Size
 
1 Serving
Amount per Serving
Calories
385
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Sodium
 
87
mg
4
%
Potassium
 
434
mg
12
%
Carbohydrates
 
46
g
15
%
Fiber
 
8
g
33
%
Sugar
 
17
g
19
%
Protein
 
9
g
18
%
Vitamin A
 
250
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
79
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Peanut butter cookies

Posted on by Leigh

Peanut butter cookies

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories: 135kcal

Ingredients

  • 200 g natural peanut butter (unsweetened)
  • 60 g almond flour
  • 60 g granulated erythritol
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a mixing bowl, combine the natural peanut butter, almond flour, granulated sweetener, egg, vanilla extract, baking powder, and a pinch of salt. Mix well until all the ingredients are fully combined and a dough forms.
  • Line a baking sheet with parchment paper.
  • Scoop out small portions of the dough and roll them into balls, then flatten each ball with a fork to create the classic peanut butter cookie pattern.
  • Place the cookies on the prepared baking sheet, leaving some space between them.
  • Bake in the preheated oven for about 12 minutes, or until the cookies start to turn golden brown around the edges.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
  • Transfer the cookies to a wire rack to cool completely.
    These low-carb peanut butter cookies are delicious and have fewer carbohydrates compared to traditional peanut butter cookies. Enjoy them as a tasty treat while keeping your carb intake in check.
Nutrition Facts
Peanut butter cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
135
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
16
mg
5
%
Sodium
 
76
mg
3
%
Potassium
 
99
mg
3
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
23
IU
0
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Low carb cheesecake

Posted on by Leigh

Low carb cheesecake

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 55 minutes
Refrigerate: 5 hours
Total Time: 6 hours 5 minutes
Servings: 8 people
Calories: 442kcal

Ingredients

For the Crust

  • 150 g almond flour
  • 50 g melted butter
  • 2 tbsp erythritol

For the Filling

  • 500 g cream cheese (full-fat)
  • 150 g granulated erythritol
  • 2 large eggs
  • 200 g sour cream
  • 1 tsp vanilla extract
  • 1 lemon zested (optional)

Instructions

  • Preheat your oven to 160°C (320°F).
  • In a mixing bowl, combine the almond flour, melted butter, and sweetener for the crust. Mix until it forms a crumbly texture.
  • Press the crust mixture into the bottom of a greased 8-inch (20cm) springform pan to form an even layer. You can use the back of a spoon to help press it down.
  • Bake the crust in the preheated oven for about 10 minutes or until it starts to turn golden. Remove from the oven and let it cool while you prepare the filling. Leave the oven on.
  • In a separate mixing bowl, beat the cream cheese until it's smooth and creamy.
  • Add the sweetener, eggs, sour cream, vanilla extract, and lemon zest (if using) to the cream cheese. Mix until all the ingredients are well combined and the filling is smooth.
  • Pour the cheesecake filling over the cooled crust in the springform pan.
  • Place the cheesecake back in the oven and bake at 160°C (320°F) for about 45 minutes, or until the edges are set but the center still has a slight jiggle.
  • Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for an hour.
  • After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours, or overnight for best results.
  • Once the cheesecake is well chilled, you can optionally top it with fresh berries or a low-carb berry sauce.
  • Slice and serve your low-carb cheesecake, and enjoy!
    Please note that the nutritional information may vary based on the specific brands of ingredients you use and any optional toppings or modifications. Always check the labels and calculate the exact macros for your recipe if you have specific dietary requirements.
Nutrition Facts
Low carb cheesecake
Serving Size
 
1 Serving
Amount per Serving
Calories
442
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
138
mg
46
%
Sodium
 
262
mg
11
%
Potassium
 
152
mg
4
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
10
g
20
%
Vitamin A
 
1222
IU
24
%
Vitamin C
 
7
mg
8
%
Calcium
 
137
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon bars

Posted on by Leigh

Lemon bars

Print Pin Rate
Prep Time: 15 minutes
Refrigerate: 2 hours
Servings: 4 people
Calories: 594kcal

Ingredients

For the Crust

  • 150 g almond flour
  • 50 g coconut flour
  • 75 g powdered erythritol
  • 1/4 tsp salt
  • 120 g unsalted butter melted

For the Lemon Filling

  • 4 large eggs
  • 150 g powdered erythritol
  • 2 lemons zested
  • 150 ml lemon juice
  • 2 tbsp coconut flour
  • 1/2 tbsp unflavored gelatin powder
  • 1/4 tsp salt

Instructions

For the Crust

  • In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt.
  • Melt the unsalted butter and add it to the dry ingredients. Mix until a crumbly dough forms.
  • Line an 8×8-inch (20x20cm) square baking dish with parchment paper, leaving some overhang on the sides.
  • Press the dough evenly into the bottom of the lined baking dish to form the crust. You can use the back of a spoon or your fingers to do this.
  • Place the crust in the refrigerator while you prepare the lemon filling.

For the Lemon Filling

  • In a separate bowl, whisk together the eggs, powdered erythritol, lemon zest, lemon juice, coconut flour, unflavored gelatin (if using), and a pinch of salt until well combined.
  • Pour the lemon filling mixture over the chilled crust.
  • Refrigerate the bars for at least 2-3 hours, or until they are set and firm.
  • Once set, lift the bars out of the baking dish using the parchment paper overhang and transfer them to a cutting board.
  • Cut into squares or bars.
  • Optionally, dust the top with a little powdered erythritol before serving.
  • Store any leftovers in the refrigerator in an airtight container.
Nutrition Facts
Lemon bars
Serving Size
 
1 Serving
Amount per Serving
Calories
594
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
251
mg
84
%
Sodium
 
406
mg
18
%
Potassium
 
191
mg
5
%
Carbohydrates
 
81
g
27
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin A
 
1034
IU
21
%
Vitamin C
 
44
mg
53
%
Calcium
 
131
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

chocolate nut bark

Posted on by Leigh

chocolate nut bark

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 2 hours
Servings: 2 people
Calories: 523kcal

Ingredients

  • 100 g dark chocolate (at least 70% cocoa)
  • 30 g unsweetened almond butter
  • 30 g mixed nuts chopped
  • 2 tsp unsweetened shredded coconut
  • 1 tsp chia seeds
  • 1 tsp erythritol or your preferred low-carb sweetener (adjust to taste)
  • 1/4 tsp salt

Instructions

  • Line a baking sheet or tray with parchment paper.
  • In a microwave-safe bowl or using a double boiler, melt the dark chocolate until smooth. If using a microwave, heat it in 20-second intervals, stirring each time until fully melted.
  • Stir in the unsweetened almond butter into the melted chocolate until well combined.
  • Add in the chopped mixed nuts, unsweetened shredded coconut, chia seeds, erythritol (or your chosen sweetener), and a pinch of sea salt. Mix everything together until the nuts and other ingredients are evenly coated with the chocolate mixture.
  • Pour the mixture onto the prepared parchment paper, spreading it out to form a thin, even layer. You can use a spatula to help with this.
  • Place the baking sheet in the refrigerator for about 1-2 hours or until the chocolate bark has hardened.
  • Once the bark is set, remove it from the refrigerator and break it into pieces or cut it into squares using a sharp knife.
  • Store the low-carb chocolate nut bark in an airtight container in the refrigerator to keep it fresh. Enjoy as a delicious low-carb treat!
    Feel free to adjust the ingredients and measurements to your taste and dietary preferences. You can also experiment with different nuts or seeds to customize the flavor to your liking.
Nutrition Facts
chocolate nut bark
Serving Size
 
1 Serving
Amount per Serving
Calories
523
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
16
g
Cholesterol
 
2
mg
1
%
Sodium
 
310
mg
13
%
Potassium
 
595
mg
17
%
Carbohydrates
 
34
g
11
%
Fiber
 
10
g
42
%
Sugar
 
13
g
14
%
Protein
 
10
g
20
%
Vitamin A
 
23
IU
0
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
113
mg
11
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate almond fudge

Posted on by Leigh

Chocolate almond fudge

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 10 minutes
Servings: 24 pieces
Calories: 100kcal

Ingredients

  • 200 g dark chocolate (at least 70% cocoa)
  • 100 g almond butter
  • 50 g coconut oil
  • 30 g powdered erythritol or another low-carb sweetener of your choice
  • 30 g chopped almonds
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Line a small square or rectangular baking dish (about 20cm x 20cm) with parchment paper, leaving some overhang on the sides for easy removal.
  • In a microwave-safe bowl or a small saucepan, melt the dark chocolate and coconut oil together. If using a microwave, heat in 20-second intervals, stirring each time until the mixture is smooth and well combined. If using a saucepan, melt the chocolate and coconut oil over low heat, stirring continuously. Remove from heat once melted.
  • Stir in the almond butter, powdered erythritol, vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until smooth and well combined.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the chopped almonds over the top of the fudge mixture, gently pressing them in.
  • Place the baking dish in the refrigerator and let the fudge set for at least 2-3 hours, or until it's firm.
  • Once the fudge is set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or bars.
  • Store the low-carb chocolate almond fudge in an airtight container in the refrigerator to keep it firm, especially in warm weather.
    Enjoy your delicious low-carb chocolate almond fudge as a guilt-free treat! Remember that the nutritional values may vary depending on the specific brands and ingredients you use, so be sure to check the labels for accurate carb counts if you're following a strict low-carb diet.
Nutrition Facts
Chocolate almond fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
100
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
27
mg
1
%
Potassium
 
100
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
3
IU
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter baked salmon

Posted on by Leigh

Garlic butter baked salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 355kcal

Ingredients

  • 4 salmon fillets (about 150-200g each)
  • 60 g unsalted butter
  • 4 garlic cloves minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh lemon juice
  • olive oil for greasing
  • salt to taste
  • pepper to taste
  • lemon slices and fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 180°C (350°F).
  • Rinse the salmon fillets under cold water and pat them dry with paper towels. Place them on a baking sheet lined with parchment paper or lightly greased with olive oil.
  • In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic and cook for about 1-2 minutes, or until the garlic becomes fragrant. Be careful not to let it brown.
  • Stir in the chopped fresh parsley and lemon juice into the melted butter and garlic mixture. Season with salt and black pepper to taste.
  • Drizzle the garlic butter mixture evenly over the salmon fillets.
  • Place the baking sheet with the salmon in the preheated oven and bake for about 12 minutes, or until the salmon flakes easily with a fork and is cooked to your desired level of doneness. Cooking times may vary depending on the thickness of your salmon fillets, so keep an eye on them.
  • Once the salmon is done, remove it from the oven and garnish with lemon slices and additional fresh parsley if desired.
  • Serve the garlic butter baked salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious garlic butter baked salmon!
Nutrition Facts
Garlic butter baked salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
355
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.5
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
7
g
Cholesterol
 
126
mg
42
%
Sodium
 
78
mg
3
%
Potassium
 
858
mg
25
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.1
g
0
%
Sugar
 
0.1
g
0
%
Protein
 
34
g
68
%
Vitamin A
 
529
IU
11
%
Vitamin C
 
4
mg
5
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Garlic butter chicken on rice

Posted on by Leigh

Garlic butter chicken on rice

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 576kcal

Ingredients

Garlic Butter Chicken

  • 500 g chicken breasts boneless and skinless cut into bite-sized pieces
  • 3 garlic cloves minced
  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 tsp dried origanum
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 cup chicken broth
  • 2 tbsp fresh parsley chopped (for garnish)
  • salt to taste
  • pepper to taste

Rice

  • 1 cup long-grain white rice
  • 2 cup water
  • salt to taste

Instructions

Start by preparing the rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a medium-sized saucepan, bring 2 cups of water to a boil.
  • Add a pinch of salt and the rinsed rice to the boiling water.
  • Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set it aside.

While the rice is cooking, prepare the Garlic Butter Chicken:

  • Season the chicken pieces with salt, pepper, dried oregano, dried thyme, and paprika.
  • In a large skillet or frying pan, heat the olive oil over medium-high heat.
  • Add the seasoned chicken pieces and cook until they are browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
  • In the same pan, add the minced garlic and cook for about 1 minute until fragrant.
  • Add the butter to the pan and let it melt, stirring to combine with the garlic.
  • Pour in the chicken broth and bring it to a simmer. Allow it to cook for a few minutes to reduce slightly.
  • Return the cooked chicken to the pan and stir to coat it with the garlic butter sauce. Cook for an additional 2-3 minutes until everything is heated through.
  • To serve, scoop a portion of cooked rice onto each plate and top it with the Garlic Butter Chicken.
  • Garnish with chopped fresh parsley.
    Your Garlic Butter Chicken on Rice is ready to enjoy! Adjust the seasoning and garnish to your taste.
Nutrition Facts
Garlic butter chicken on rice
Serving Size
 
1 Serving
Amount per Serving
Calories
576
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
13
g
Cholesterol
 
121
mg
40
%
Sodium
 
215
mg
9
%
Potassium
 
335
mg
10
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
0.3
g
0
%
Protein
 
27
g
54
%
Vitamin A
 
919
IU
18
%
Vitamin C
 
6
mg
7
%
Calcium
 
48
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Buffalo grilled chicken with cucumber salad

Posted on by Leigh

Buffalo grilled chicken with cucumber salad

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 525kcal

Ingredients

Buffalo Grilled Chicken

  • 4 chicken breasts boneless and skinless
  • 1/2 cup buffalo sauce (you can use store-bought or make your own)
  • cooking oil
  • salt to taste
  • pepper to taste

Cucumber Salad

  • 2 cucumbers thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill thinly sliced
  • 1/4 cup feta cheese crumbled (optional)
  • 1/4 cup plain Greek yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Instructions

Start by marinating the chicken:

  • Season the chicken breasts with salt and pepper.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the buffalo sauce over them.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes (or longer for more flavor).

While the chicken is marinating, prepare the cucumber salad:

  • In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
  • In a separate small bowl, whisk together the Greek yogurt, lemon juice, and olive oil.
  • Pour the yogurt dressing over the cucumber mixture and toss everything together.
  • Season the salad with salt and pepper to taste.
  • If desired, sprinkle crumbled feta cheese on top.
  • Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
  • Grill the marinated chicken breasts for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
  • Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  • Serve the buffalo grilled chicken hot with the refreshing cucumber salad on the side.
    You can also serve this dish with some crusty bread or rice if you prefer a heartier meal. Enjoy your buffalo grilled chicken with cucumber salad!
Nutrition Facts
Buffalo grilled chicken with cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
525
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
16
g
Cholesterol
 
160
mg
53
%
Sodium
 
1237
mg
54
%
Potassium
 
639
mg
18
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
41
g
82
%
Vitamin A
 
679
IU
14
%
Vitamin C
 
15
mg
18
%
Calcium
 
119
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon butter chicken

Posted on by Leigh

Lemon butter chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 767kcal

Ingredients

  • 4 chicken breasts boneless and skinless2
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp dried origanum
  • 4 tbsp lemon juice
  • 1 tsp lemon zest
  • 50 g unsalted butter
  • salt to taste
  • pepper to taste

Rice

  • 1 cup long-grain white rice
  • 2 cups water
  • salt to taste

Garnish

  • fresh parsley
  • lemon wedges

Instructions

Start by cooking the rice:

  • Rinse the rice under cold water until the water runs clear.
  • In a saucepan, combine the rinsed rice, water, and a pinch of salt.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

While the rice is cooking, prepare the chicken:

  • Season both sides of the chicken breasts with salt, pepper, dried thyme, and dried origanum (oregano).
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until they are cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of your chicken breasts.
  • Remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
  • Add the lemon juice and lemon zest to the skillet. Scrape up any browned bits from the bottom of the pan.
  • Reduce the heat to low, and add the unsalted butter to the skillet. Stir until the butter is melted and the sauce is well combined. Simmer for a couple of minutes to thicken the sauce slightly.
  • Return the cooked chicken to the skillet and spoon some of the lemon butter sauce over the chicken.
  • Serve the lemon butter chicken over the cooked rice, drizzle with more sauce, and garnish with fresh chopped parsley and lemon slices.
    Enjoy your delicious Lemon Butter Chicken on Rice with metric measurements!
Nutrition Facts
Lemon butter chicken
Serving Size
 
1 Serving
Amount per Serving
Calories
767
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
20
g
Cholesterol
 
177
mg
59
%
Sodium
 
151
mg
7
%
Potassium
 
462
mg
13
%
Carbohydrates
 
41
g
14
%
Fiber
 
1
g
4
%
Sugar
 
0.5
g
1
%
Protein
 
41
g
82
%
Vitamin A
 
603
IU
12
%
Vitamin C
 
10
mg
12
%
Calcium
 
52
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.