Low Carb Lemon Cilantro Chicken

Lemon Cilantro ChickenWe’ve got another one of our awesome low carb dinner ideas for you this week—Low Carb Lemon Cilantro Chicken. It’s a favorite among members of our medical weight loss clinics because it’s zesty, delicious and easy to prepare. We often recommend chicken recipes because it’s an excellent source of lean protein, which helps us build lean muscle mass. Chicken is actually considered a “complete protein,” because it contains all of the essential amino acids are bodies need to function properly. It’s also low-fat yet packed with other nutrients, including zinc, phosphorus, niacin, selenium, magnesium and vitamins B5 and B6. 
The cilantro in this recipe doesn’t just add flavor, it packs a serious nutrient punch that makes it a favorite among members of our medical weight loss clinics. Cilantro boasts antioxidants such as betacarotene, lutein, zeaxanthin, and beta-cryptoxanthin, and other important nutrients such as vitamin K, folate, choline, potassium and manganese.

Enjoy this dish and let us know if you have any good low carb dinner ideas!

6 chicken breast halves, skinless 
1 cup lemon juice, freshly squeezed 
1 tbsp grated lemon peel 
1 cup fresh cilantro, chopped 
2 tbsp extra virgin olive oil 
2 tsp lemon pepper 
2 garlic cloves, minced 
2 tsp Himalayan sea salt

Set aside two tbsp of the chopped cilantro. Combine the remainder of the cilantro with the fresh lemon juice, lemon peel, garlic, Himalayan sea salt and one tbsp. of extra virgin oil in a bowl. Put the mixture and the chicken breasts in a sealable container or freezer bag and marinate for anywhere from an hour to overnight. 

Preheat the oven to 350 degrees. Spread one tbsp. of extra virgin olive oil on the bottom of a 9 X 12 inch baking pan. Place the chicken breasts in the pan and sprinkle the extra cilantro over it. Season with the lemon pepper and cover. Bake for 30 minutes and remove the cover. Bake for 10 to 15 additional minutes.


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