Lemon and thyme are two flavors that just go really well together. They also go really well with white meat, like chicken. Here’s another easy lemon and thyme chicken recipe.
This recipe is similar to our lemon thyme chicken tenders, however, this recipe is made for the oven not a hot pan. Both are tasty.
Lemon And Thyme Chicken Recipe
- 4 boneless skinless chicken breasts
- 5 cloves Garlic minced
- ½ cup Chicken stock
- 2 Lemons
- -Cut into 4 wedges
- -Zest from 1 lemon
- -Juice from 1 lemon
- 2-3 sprigs of fresh thyme;
- Sea salt to taste
- ground black pepper to taste
Preheat your oven to 400 F.
Season the chicken breasts on each side with sea salt and black pepper.
Place the chicken breasts in a baking dish and add the minced garlic, chicken stock, lemon zest, lemon juice, and thyme sprigs.
Place in the oven and cook for 30 to 40 minutes, until the chicken is cooked through, basting one or twice during the process.
Serve warm with lemon wedges.
Original recipe: https://paleoleap.com/lemon-thyme-chicken/
This was a simple recipe that was quick and easy to make. The brightness from the lemon and savory from the thyme, make them a quick hit at the table. This just shows that it doesn’t take much to doctor up some chicken to make your meal become next level.
This is similar to our lemon and thyme chicken recipe, except this recipe is made for the stovetop. The other recipe is better suited for the oven.
Lemon Thyme Chicken Tenders
- 2 tablespoons olive oil
- 1 clove garlic minced
- 6 sprigs fresh thyme leaves stripped and chopped
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- salt and pepper to taste
- 1 pound chicken breast tenders
- olive oil-flavored cooking spray
Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.
Original recipe: https://www.allrecipes.com/recipe/69567/lemon-thyme-chicken-tenders/print/?recipeType=Recipe&servings=4&isMetric=false
We both like this recipe a lot. The lemon and garlic really step up the flavor of the bok choy. It’s a simple recipe that easy to do and it pairs easily with fish, chicken, or pork.
Lemon Garlic Sauteed Bok Choy
Quick, delicious, satisfying. Lots of flavor!
- 1 lb Baby Bok Choy
- 1.5 tbsp Extra-Virgin Olive Oil
- 3 cloves Garlic minced
- 1 pinch Crushed Red Pepper optional for spicy
- Sea Salt
- 1/2 Lemon cut into wedges
Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt away from between the leaves.
Trim the ends and slice each bok choy in half lengthwise. Or if they are large, cut them into quarters. Pat dry.
Add the oil, garlic, and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
Toss in the bok choy and spread into one layer. Sprinkle with about a 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
Transfer the cooked bok choy to a platter, then squeeze 2 lemon wedges on top. A teaspoon of olive oil is nice too, Serve with more lemon wedges on the side,
Original recipe: https://inspiredtaste.net/34160/lemon-garlic-bok-choy-recipe/