Lemon Garlic Chicken
Cook a whole, juicy chicken in the microwave in just 20 minutes! Yes, this is real! The seasoning has everything you need: lemon and garlic, and herbs like rosemary, thyme and sage, so there’s no stuffing required. Bonus: this blend is low sodium! Use leftover shredded chicken to bump up the protein in sandwiches, salads, wraps, or soups.
Perfectly Balance Your Plate
Serve with 1 cup veggies, and 1 cup rice or 1 whole-grain bun.
- Place chicken in Multipurpose or Round Steamer, breast side down. Coat in oil.
- Shake half the seasoning and rub over chicken. Turn chicken over, breast side up, and coat with remaining seasoning.
- Cover and microwave on high for 15 min. Remove lid and cook for 5 min. Or, roast in preheated 375° F oven for 70–80 min.
- To test for doneness, insert an instant read thermometer into thickest part of the meat (all the way to the middle, not touching any bone). It should register at 180° F.
Per serving: Calories 220, Fat 13 g (Saturated 3 g, Trans 0 g), Cholesterol 70 mg, Sodium 160 mg, Carbohydrate 4 g (Fibre 0 g, Sugars 1 g), Protein 22 g.
Baste drippings over chicken after carving to maximize flavour.
Let the chicken rest 10–15 min before slicing. Resting allows the protein fibres to relax and the juices to redistribute throughout the meat. This makes it easier to carve the chicken and guarantees moist, juicy slices.
Use leftover shredded chicken to make a club sandwich! Spread prepared Roasted Garlic or Chipotle Aioli on bread and top with shredded chicken, lettuce, tomato, and Better Than Bacon Topper for an epic, lunchtime win!