2 boneless skinless chicken breasts
2 tbsp olive oil
1 medium shallots, finely chopped
4 medium garlic cloves, finely chopped
1 tsp paprika
1 fresh lemon juice, per fruit
2 tbsp chopped parsley, fresh
1 pinch salt and pepper, to taste
1 medium lemons, cut in wedges (for garnish)
1 If the chicken breast looks fatter than a finger, thin it out by patting it with a rolling pin.
2 Cut the chicken into strips. Heat oil in a large frying pan.
3 Stir-fry the chicken with the shallot, garlic, and paprika over high heat until the chicken is cooked through, roughly 3 to 4 minutes.
4 Next, add the lemon juice and parsley, then season with the salt and pepper.
5 Serve immediately, with the lemon wedges for garnish.
For a slight variation of this dish, try using strips of turkey breast or pork fillets.
Makes 4 servings
Amount Per Serving
Total Carbs 4.5g
Dietary Fiber 0.6g
Total Fat 8g
Saturated Fat 1.1g
Unsaturated Fat 6.9g
Fat 1 1/4, Fruit , Vegetable 1/2, Very Lean Meat 2