Wednesday, January 27, 2010

Lemon-Dill Butter Chicken and Zucchini

Recipe taken from:
Better Homes and Gardens
8 Grams or Less
Low-Carb Recipes


• 4 boneless, skinless chicken breast halves
• 1 medium lemon
• 3 tablespoons of butter
• 1/2 teaspoon of dried dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 & 1/2 cups coarsely chopped zucchini


1.Preheat broiler. Place chicken on ungreased pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through broiling.
2.Meanwhile, finely shred 1/2 teaspoon peel from the lemon. Cut lemon in half, squeeze lemon to make 2 tablespoons juice.
3.In a small skillet, melt butter over medium heat. Stir in lemon peel, lemon juice, dill, salt and pepper. Stir in zucchini. Cook and stir over medium heat for 3 minutes or just until zucchini is tender. Spoon sauce over chicken.

Notes & Tips

This recipe can also be made with cucumbers instead of zucchini. The recipe does not call to season the chicken before broiling, but I found that it was bland by itself, next time I think I'd season it with lemon pepper before broiling.

I served this with mashed potatoes.


Nutrition Facts:

Makes 4 servings

244 calories, 11 g total fat (6 g saturated fat), 107 mg cholesterol, 477 mg sodium, 2 g carbohydrate, 0 g fiber and 33 g protein.

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