This fresh basil and lemon zingy chicken is definitely worth a try whether you’re looking for a really tasty, low carb chicken recipe or just want to try something tasty as it was DELICIOUS! The sauce was full of light fresh flavours with a lovely Spring lemony zing.
This is a ‘Brilliance Within’ recipe I devised myself, to support my healthier diet and weight loss journey having recently been diagnosed with Diabetes New Beginnings…. I’ve managed to lose over 1 stone by following my own healthy eating plan and so far, I haven’t felt like I was on a ‘diet’ as I’ve eaten lots of really tasty food along the way. My husband can’t believe the variety of new dishes he’s had – I haven’t cooked properly for years due to working long hours etc. – also check out the lamb meatball recipe as that’s yummy too.. 8 Week Blood Sugar Diet – Recipe Review
Basil & Lemon Zesty ‘Spring’ Chicken
Ingredients – Serves 2
- 2 x chicken breast pieces
- 2 x cupfuls of fresh basil
- 1 x cup of fresh parsley
- 1 x cup of fresh corriander
- small handful of walnuts
- small handful of pine nuts
- 10 x mushrooms – sliced
- Juice of 2 lemons mixed with a dash of red wine vinegar
- Olive oil – approx. 1/3 cup
- 3 x cloves of garlic – finely chopped
- 150 grams of Crème Fraiche
- 1 teaspoon runny honey
- Salt & Pepper to taste
Using a liquidizer/blender, chop the basil, parley, coriander, walnuts, pine nuts, lemon juice and most of the olive oil (save a bit for cooking the chicken) – once chopped add the honey and crème fraiche – blend until smooth(ish). Place to one side.
Slice each chicken breast into 2 fillets (this helps avoid the chicken becoming too dry during cooking)
In a thick based pan with a lid (I use a cast iron casserole pot that can be used on the gas hob and in the oven), heat the remainder of the olive oil (not too hot or the chicken may stick to the base of the pan). Add the chicken breasts and fry gently on both sides to lightly brown – add the mushrooms and chopped garlic and continue to cook for a further 2 minutes or so until the mushrooms are starting to soften. Add the ‘green basil/lemon’ sauce – cover and simmer for approx. 20 minutes. Season with salt & pepper to your taste.
- Vegetables of your choice – I enjoyed mine with a plate of ‘spring’ green cabbage (continuing the green theme) and Bryan also had a small baked potato which for the ‘low carb’, I left off..
- A glass of white wine makes a perfect accompaniment or for the healthy option try it with a glass of sparkling mineral water poured over a slice of lemon and a couple of fresh mint leaves.
This is definitely a recipe I’ll be using again….
Please leave me a comment and let me know what you think – I’d love to hear x