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Nutrition info

AmountPer 315 g serving
  • Calories310
  • Protein32 g
  • Fat15 g
  • Saturated fat5 g
  • Carbohydrates12 g
  • Fibre4 g
  • Sugars2 g
  • Cholesterol135 mg
  • Sodium370 mg
% Daily ValuePer 315 g serving
  • Potassium16
  • Calcium10
  • Iron20
  • Vitamin A40
  • Vitamin C45
  • Vitamin B633
  • Vitamin B1231
  • Folate12
  • Magnesium
  • Zinc35
Food prep tip

Lemon Garlic Chicken with Creamy Basil Sauce

  • Thigh
  • Salads
  • Gluten Free
  • Quick 'n' Easy
  • BBQ
  • Lunch
Prepping15min
Cooking20min
Restingmin
  • Servings0
Nutrition informationThis recipe contains 32 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Add chicken thighs to a large re-sealable plastic bag. Prepare lemon peel (zest), fresh lemon juice, minced garlic and 1 Tbsp (15 mL) basil. Add to the bag with the olive oil. Seal bag and use your hands to massage marinade into thighs. Refrigerate at least one hour and preferably overnight.

2

Preheat grill over medium-high heat. Remove chicken from marinade and place on grill. Grill approximately 6-8 minutes on each side and until chicken reaches an internal temperature of 165°F (74°C).

3

While chicken is grilling prepare the sauce. Mix sour cream with salt in medium bowl. Prepare cherry tomato quarters, sliced green onion and 2 Tbsp (30 mL) minced fresh basil. Stir into sour cream. Set aside.

4

To make individual servings, spread a few cups (500 mL) of baby leaf spinach across dinner plate. Sprinkle finely sliced red onions around perimeter. Add grilled chicken thigh to centre and top with dollop of the creamy basil sauce. Serve any extra sauce on the side.

Recipe note<p>Substitute other fresh herbs for the basil using any combination of chives, oregano, marjoram, mint, thyme and/or rosemary.</p>