Our weight loss physician approves this simple recipe because it adds unique zest and flavor to one of the best sources of lean protein you can find: chicken. Chicken is considered a complete protein, which means it contains all nine of the essential amino acids. The citrusy flavor coupled with the olives gives this recipe an almost Mediterranean or Moroccan flair—it’s so packed with flavor, you’ll completely forget it’s healthy for life and perfect for low carb diets.
The lemons are loaded with vitamin C and are a good source of iron, potassium, magnesium, copper, calcium, phosphorus and the B-complex vitamins.
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4 lean chicken breasts
3 lemons, cut into wedges
1 cup olives, a mixture of green and black
2 cloves garlic, minced
2 leeks, diced
1 white onion, diced
4 tbsp extra virgin olive oil
½ cup white wine
½ cup chicken stock
2 fresh bay leaves
Kosher sea salt and freshly ground pepper to taste
Heat your oven to 375°. Warm 2 tbsp extra virgin olive oil in a skillet over medium heat. Then sear the chicken breasts on both sides. Season with Kosher sea salt and freshly ground pepper and remove from skillet. Arrange in a baking pan and set aside.
Saute the leeks and onion in the remaining 2 tbsp extra virgin olive oil and saute until browned. It should take about 5 minutes. Then add the garlic and continue to saute for 3 minutes, stirring occasionally. Add the chicken stock, white wine, bay leaves and about two-thirds of the lemon wedges into the skillet. Let simmer. Then pour the mixture over the chicken in the baking pan. Add the remaining lemon wedges on top of the chicken breasts and cook for one hour.
Makes four servings.