Greek Lemon Chicken (Keto poultry)

4 servings

• 4 boneless skinless chicken breasts (about 4 ounces each)
• 2 tablespoons lemon juice
• 2 tablespoon olive oil
• 1 teaspoon grated lemon peel
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Pinch of each, salt and black pepper

1. Place chicken in large resealable food storage bag ; add lemon juice, oil, lemon peel, oregano, garlic, salt and pepper.
2. Seal bag, shake to coat chicken ; marinate in refrigerator at least 30 minutes or up to 8 hours.
3. Spray large nonstick skillet with nonstick cooking spray, heat over medium heat.
4. Remove chicken from marinade, discard marinade ; add chicken to skillet, cook 3 minutes, turn chicken.
5. Reduce heat to medium-low and cook about 7 minutes or until no longer pink in center.
6. Remove from heat ; serve with lemon wedges, if desired.

Per serving

• 132 calories
• 2 g total fat
• 3 g carbs
• 2 g net carbs
• 1 g dietary fiber
• 27 g protein

BON APPÉTIT