Lemon Herb Chicken, What’s For Dinner
By, Mel Saladino
Lemn Herb Chicken
Zucchini Herb Sauté
Jasmine rice w/ Fresh Dill
*Recipes from the 6-Week Reset Meal Plan
Nutrition Facts:
Serving: 5oz chicken, 1 cup zucchini, ½ cup of rice
Calories: 350
Protein: ~45g
Carbs: ~26g
Fat: ~5g
This high-protein lemon herb chicken with jasmine dill rice, and zucchini herb sauté is a simple, healthy dinner idea. Perfect for meal prep or a quick and easy weeknight meal.
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Zester- Don’t skip this! Zesting the lemon is the best part of the dish.
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Lemon Herb Chicken (page 12)
INGREDIENTS:
1 ½ lb pf thin-sliced chicken (about 8 cutlets)
Zest of 3 whole lemons
2 tsp sea salt
2 tsp garlic powder
2 tsp dried thyme
2 tsp dried oregano
avocado oil spray
INSTRUCTIONS:
1. Pat chicken dry with paper towel.
2. Season both sides with lemon vest mixture.
3. Lightly spray the grill pan with avocado oil and heat over medium heat.
4. Cook chicken 3-4 minutes per side until golden and cooked through (internal temp 165°F).
5. Remove from pan and let rest 2-3 minutes before slicing.
*The lemon zest acts almost like a “breading”. It is delicious and worth the effort of zesting!
Zucchini Herb Sauté (page 13)
INGREDIENTS:
2 green zucchini, diced
2 yellow zucchini, diced
½ tsp sea salt
½ tsp garlic powder
½ tsp dried oregano
avocado oil spray
INSTRUCTIONS:
1. Heat a large skillet over medium heat and lightly coat with avocado oil.
2. Add zucchini and cook for 5-7 minutes, stir occasionally, until tender but not mushy.
3. Season with spices.
Jasmine rice w/ Fresh Dill
INGREDIENTS:
1 cups of jasmine Rice
1.5 cups of water
1 tsp of sea salt
1-2 tbsp of fresh dill or 1-2 tsp of dried dill
INSTRUCTIONS:
1. Rinse rice under cold water until water runs mostly clear.
2. Add water, rice, & sea salt to pot and bring to a boil.
3. Once boiling, reduce heat to low. Cook for 12-15 minutes.
4. Turn off heat. Add fresh dill. Stir and fluff rice.
5. Cover for another 5 minutes with no heat.
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