Best 4 Diabetic Lemon Chicken Recipes

LEMON HERB CHICKEN (GRILLED) - DIABETIC FRIENDLY

Steps:

• In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat.
• Refrigerate 30 to 60 minutes.
• When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
• Remove chicken from marinade and discard marinade.
• Place chicken on the grill and cook for 10 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.

LEMON BARBECUED CHICKEN - DIABETIC FRIENDLY

Steps:

• Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in a small bowl. Gradually stir in the lemon juice, followed by the oil and chopped green onions.
• Brush the mixture over the chicken pieces. Cover and marinate in the refrigerator for at least 2 hours.
• Prepare a charcoal grill or gas grill.
• Remove the chicken from the marinade and place skin side down on the grill. (Set 3 to 6 inches from charcoal that has reached the light gray ash stage).
• Cook 30 minutes for breast halves and 40 minutes for thighs, turning every 10 to 15 minutes.
• Serving size: 1 breast half or 1 leg and 1 thigh.

DIABETIC ASIAN LEMON CHICKEN

Steps:

• Mix 1 teaspoons cornstarch and 1 tablespoons soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
• Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoons cornstarch together in a medium sized mixing bowl.
• Heat oil in a medium size frying pan. Add chicken and cook over med. high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender.
• Serve with rice or Asian noodles.

DIABETIC LEMON CHICKEN

Steps:

• 1. Set up your Dredging Station One for seasoned flour , one for the egg mixture and one for the breadcrumbs. Take your Chicken Breast and Slice through the middle to make it thinner and almost like you were butter flying it but its all the way through. take a large piece cling wrap and lap it down add a tiny bit of water so it doesn't stick , lay chicken down cover with other end of wrap and pound chicken fillets thin , do all of them before you start to dredge.
• 2. To Dredge: Do flour, Egg, then Bread crumbs Shake lightly to get off excess. Heat Pan with the oil , when hot add chicken and brown golden , ( doesn't take too long) set aside when all done . Take the butter and add to pan melt, add, lemon juice and mix together ,add Zest and let cook for 10 minutes . remove from heat. place on platter pour lemon sauce over chicken add lemon slices for garnish. enjoy.