High-protein lemon garlic chicken

High-protein lemon garlic chicken with juicy chicken breast, lemon, garlic, parsley and creamy cashew butter – packed with protein, fresh and easy for every day.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 55 g
• Fat: 15 g
• Carbs: 12 g

Ingredients

• 200 g chicken breast
• 2 garlic cloves
• 2 tbsp lemon juice
• 100 ml vegetable stock (low-salt)
• 1 tbsp cashew butter
• 1 handful of fresh parsley
• 1 tbsp olive oil
• Salt and pepper

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Season the chicken breast with salt and pepper and fry it in the olive oil until golden brown all over. Then take it out of the pan for a moment.
2. Finely chop the garlic and soften it gently in the pan juices until fragrant. Deglaze with the vegetable stock and lemon juice.
3. Stir in the cashew butter until the sauce is smooth and creamy. Turn down the heat and let it reduce briefly.
4. Return the chicken to the pan and finish cooking it in the lemon garlic sauce for another 3–5 minutes. Stir in the parsley and season with salt and pepper.
5. Stir the sauce once more and spoon it over the chicken so everything is well coated.
6. Serve straight away, spooning the creamy lemon garlic sauce over the chicken.

Good to know

When it needs to be quick but not boring, this is the dish. The sauce is fresh and creamy and keeps the chicken lovely and juicy.

Swaps

Cashew butter → white almond butter (also provides unsaturated fatty acids); chicken breast → turkey breast (similar protein content and lean); parsley → basil (also brings plant compounds); olive oil → avocado oil (stable at high heat, mainly unsaturated fatty acids).

Allergens

Contains tree nuts (cashew butter). For children, season mildly and go easy on the garlic; during pregnancy it's fine as long as the chicken is cooked through.

Dairy-free recipes