Bariatric Surgery - My Story · Chicken · Meal Prep · Uncategorized · WLS

Lemon-Dijon Chicken

When chicken quarters go on sale, I tend to buy the large bag of them, and portion them out into smaller portions in ziplocks.  I am wanting a vacuum sealer, but that is another discussion.  They were on sale recently, and I thought I would do some research for a meal prep for lunch/dinner with lemon and thyme.  I am currently obsessed with the combination.

I began with the chicken, patted dry and seasoned with salt and pepper.

Sear or brown on both sides in a bit of olive oil.

Quarter the lemon, and remove the thyme leaves and coarsely chop.  Thinly slice the shallots.

Place the lemon and shallot on a baking sheet with some olive oil, salt and pepper.  

Once the chicken is browned (I should have cooked them a bit longer), place on the sheet pan with the lemon and shallot.  Toss to coat the shallots evenly with the chicken.

Sprinkle with a bit of the thyme leaves.

Bake at 350 degrees for approximately 20-25 minutes or until chicken is cooked.

For the sauce, brown two cloves of garlic, chopped.

Combine dijon mustard and two tablespoons of water.  Pour into a sauce pan.  Add the thyme leaves, one cup of white wine, and two pats of butter.  Add salt and pepper to taste.  

Spoon over the chicken and serve with the roasted lemon and shallots.

I meal prepped mine so that is why they are in containers instead of being plated.  I know I said this before, but I am in love with the combination of flavors. Let me know if you try it.

Blessings.

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