Keto Lemon Chicken with Sage

Name: Keto Lemon Chicken with Sage
Total time: 20 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 300 g of Chicken Breast; 1 Medium Lemon; 3 tbsp of Extra Virgin Olive Oil; 1 Garlic Cloves; 1 tsp of Oregano; 1 tbsp of Sage; Salt to taste; Black Pepper to taste

Paleo

Ketogenic

Dairy-Free

Eggs-Free

Nuts-Free

Nutrients

Nutrient	Grams	RDA
Carbs	3.2g	1.1%
of which Sugars	0.8g	0.8%
Fats	13.6g	21%
of which Saturates	2.1g	10.5%
Proteins	31.4g	68.3%
Fibers	0.9g	3.5%

Nutrients Proportions

carbs 7%
sugars 2%
fats 28%
saturates 4%
proteins 64%
fibers 2%

SAVE

INFO

20m

NUTRITION

256KCAL

This delicate keto lemon chicken with sage is a lovely and light recipe to serve for dinner accompanied by a rich potato salad. The recipe is very simple to follow and it will allow you to make a healthy meal full of aroma. It is also a dairy free and protein packed dish that will make everyone happy. And is ready in only 20 minutes!

This recipe is inspired to the Mediterranean cuisine as it features a delicious blend of spices and a delicate citrus sauce, very common in the Italian culinary traditions.

It’s important to use the right amount of lemon or the sauce will taste too bitter. Thus we recommend cooking the lemon for a short time, remove it and use it to garnish the plate. We have used oregano in addition to sage but you can experiment with other mediterranean-cuisine herbs like thyme.

Ingredients

Print Recipe

Chicken Breast	300 g
Medium Lemon	1
Extra Virgin Olive Oil	3 tbsp
Garlic Cloves	1
Oregano	1 tsp
Sage	1 tbsp
Salt	to taste
Black Pepper	to taste

step 1

Cut the chicken breast into small cubes on a chopping board. Slice only half of the lemon and set the other half aside.

In a frying pan, heat the oil with garlic and sizzle for 3 to 4 minutes. The garlic should turn lightly golden. Next, add the chicken, lemon slices, oregano, and sage. You can use either fresh or dry sage or even both.

Squeeze in the other half of the lemon. If you have a lemon squeezer, it can easily catch the seeds extracting only the citrus juice.

step 2

Cook the chicken on medium heat for 5 minutes with the lid on. This way the steam that is created will help cook the food faster and more evenly. After this time remove the lemon slices or the sauce will become too bitter. Set them aside for later to garnish the plate. Remove and discard the garlic clove.

Season with salt and pepper according to taste and cook uncovered for 5 minutes on medium heat. Aim to reduce the sauce without making the chicken too dry.

step 3

The chicken is ready once is thoroughly cooked inside but still soft. Remove from the heat and arrange the chicken on a serving plate with the lemon slices set aside. Grate the lemon zest from the half lemon that you squeezed before and sprinkle it over the dish. If desired, season with more black pepper and fresh sage leaves.

Serve immediately with a potato salad, steamed rice or toasted bread.

Enjoy!

Foodacious Tips

Try to add potato or maize starch to the sauce to make it creamier and thicker. In an alternative, you can use it mixed with the herbs to coat the chicken cubes before cooking.