Tomato Basil Chicken

(Happily FRESH basil is available all year long)

Serving size: 1 breast or leg quarter, Net carbohydrates: 6 grams per serving.

Notes from the Chef

Tomato and basil is a combination made in food heaven. Think Caprese salad or pizza. Makes 2 servings but I recommend doubling or tripling the recipe. Good as it is the first night it develops depth when reheated the next day.

Ingredients

  • 1-2 cloves of garlic, grated
  • 1 small shallot, minced OR 2 scallions, minced
  • 1/4 cup basil leaves
  • 2 Roma tomatoes, seeded and chopped
  • Salt and pepper to taste
  • Grated zest of one lemon
  • 2 Tbsp. olive oil
  • 2 skin- on boneless chicken breasts or leg quarters
  • Juice of ½ of the lemon (about 1 Tbsp.)

Preparation

  1. Preheat oven to 350°
  2. Combine garlic, shallots, salt and pepper, lemon zest, chopped tomato and olive oil.
  3. Chop ½ of the basil and add to the mixture
  4. Add chicken to the liquid, cover and marinate for at least one hour up to overnight.
  5. Add the lemon juice to the marinade and mix thoroughly.
  6. Place the chicken skin side up on a baking sheet and spoon all the remaining marinade over the chicken.
  7. Bake for 45-50 minutes.
  8. Tear the remaining basil into small bits.(cutting the basil will turn it black.), and sprinkle over the chicken

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Chicken

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