23281 Mediterranean-style Lemon Chicken (Gluten-Free) - Celiac.com
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Mediterranean-style Lemon Chicken (Gluten-Free)

Celiac.com 05/30/2013 - My love for Chinese-style lemon chicken is hardly a secret. However, there are many other way to use lemon to deliver big flavor when cooking chicken.

This recipe for Mediterranean-style lemon chicken uses garlic, herbs, and most importantly, lemons to deliver a delicious flavorful chicken dish that is naturally gluten-free, and which will bring joy to your table. It pairs nicely with risotto and white wine.

Photo: CC--jeffreywIngredients:

  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • ⅓ cup quality olive oil
  • 1whole head garlic, minced (about 10 cloves)
  • ½ cup dry white wine
  • 3 lemons, separated (2 for zest and juice, and 1 for cooking)
  • 1 tablespoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon fresh oregano, or 2 teaspoons dried
  • 1 teaspoon minced fresh thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper

Directions:
Heat the oven to 400 degrees F.

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Warm the olive oil in a small saucepan over medium-low heat, add the garlic and bay leaf, and cook for just 1 minute but don't allow the garlic to turn brown. Don't let the oil get too hot, just warm enough to cook the garlic a bit, and release the flavors of the bay leaf.

Remove the pan from the heat, add the oregano, thyme, and 1 teaspoon salt, then the white wine, lemon zest, lemon juice, and pour into a 9 by 12-inch baking dish, preferably glass.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck them in among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes until nicely brown.

Remove the pan from the broiler, cover the pan tightly with aluminum foil and allow to rest for 10 minutes or so. After 10 minutes, remove the bay leaf and discard. Sprinkle with salt and serve hot with the pan juices. Serve with risotto and fresh vegetables for a delicious gluten-free meal.

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1 Response:

 
hazel hillarie
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
06 Aug 2013 3:58:30 AM PDT
Yummy! I'll try this one. :)




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I workout, but with lighter weight than normal. I never go to failure. But being tired is not one my symptoms.

Well I took test for deficiencies today won't get the results till Tuesday then I can go from there.. road to recovery

Ask them for a copy of your results and find a good gastroenterologist in your area. Go there and give them the results. That's what I did. I didn't even bother with my GP. I got the results from the health fair and called a GI in Denver. My insurance didn't require a referral. My GI was the one who put me on the track to being accurately diagnosed. And regardless, you need to be hooked up with a good GI if you've got Celiac so that they can follow you.

Also, I had my bones checked a few months back (In January), and they were awesome. I'm still shocked at how well my body did with Celiac. I hear about all of my friends on here who had crazy horrible symptoms and I never did. I'm grateful. Because those ugly things would come eventually.

I work out regularly and I would say NO to working out if you have been glutened or are really tired. You know what happens to people who work out when they are really fatigued? They suffer injuries. I was not well enough to work out until I had been gluten free for 4 years but I am much older than you so I doubt it will take 4 years for you. Drop the work-outs for now and just go for walks outside when you feel better. The fatigue has to be better before you try to do gym work. I know you didn't want to hear that but I don't want you to end up injured, on top of everything else. Take care of yourself for now and let yourself heal!