My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Thursday, May 7, 2015

MAKE-IT-IN-THE-POT-MONDAY: Lemon Garlic Chicken

{ Prep Time: 15 mins / Cook Time 6 on low; 3 on high / Difficulty: Easy / Yields: 6 servings }

1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp black pepper
2 Lbs chicken breast halves, skinned and rinsed
1-2 Tbsp extra virgin olive oil
1/2 cup water
3 Tbsp fresh lemon juice (about 3 lemons-worth)
2 garlic cloves, minced
1 lower sodium chicken bouillon cube
1 tsp fresh parsley, chopped

1.Combine oregano, salt and pepper. Sprinkle mixture on both sides of the chicken breasts. Brown chicken in olive oil in a large skillet, about 3-5 mins on each side. Transfer to crock pot.
2. In the same skillet, combine the water, lemon juice, garlic and boullion cube. (I sometimes throw the squeezed lemon wedges right in there with everything else!) Bring to a boil, loosening the browned chicken bits from the skillet. Pour over the chicken.
3. Cover. Cook on high for 3 hours or low for 6 hours.
4. Add parsley the last 15-30 mins of cooking time.

Recipe adapted from a recipe found on Spark People

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