Lemon Chicken Bites Food

SPICY LEMON CHICKEN BITES

Steps:

• In a large bowl combine chicken, breadcrumbs, onion, garlic, salt, parsley, oregano, basil, pepper flakes, white pepper, lemon zest and lemon juice. Mix well. Cover and refrigerate while you prepare the yogurt sauce.
• To make yogurt sauce, combine all sauce ingredients. Cover and refrigerate until needed. Sauce will keep in the fridge for three to four days.
• To make chicken bites, wet hands and form chicken mixture into small 2 inch round patties, about ¼ inch thick. Place on a baking sheet lined with parchment paper. (This can be done the day before - cover and refrigerate until ready to cook).
• Heat barbecue or grill (patties can also be broiled). Brush each chicken bite with a little oil and cook for 6-8 minutes or until internal temperature reaches 165°F (74°C), turning frequently.
• Serve chicken bites with yogurt dipping sauce as an appetizer or stuff into mini pita pockets with tomato, cucumber and a little of the sauce. Chicken mixture can also be made into meatballs or burger sized patties.

LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

HEALTHY GARLIC LEMON CHICKEN BITES

Steps:

• Cut the chicken breast into bite-sized chunks.
• Zest the lemon.
• Add the flour, garlic powder, Italian seasoning, kosher salt, and lemon zest to a bowl.
• Stir to combine the ingredients.
• Toss the chicken chunks in the flour mixture to coat the chicken evenly.
• Preheat the skillet over medium high heat.
• Add olive oil spray to the pan.
• Working in 2 batches, add half of the chicken to the skillet and cook for a few minutes per side.
• Cook the chicken until the outside is golden brown, and the inside is cooked through (temperature should be 165F internally). Add more olive oil spray on top of the chicken, and again as needed.
• Total cook time for the chicken should be about 5-7 minutes, depending on the thickness of the chicken pieces.
• Remove the first batch of cooked chicken from the skillet, and repeat the cooking process with the remaining chicken.
• Mince the garlic, and juice the lemon.
• Remove the second batch of cooked chicken from the skillet.
• Wipe the skillet clean with a wet towel if there are burnt bits in the pan.
• Lower the heat under the skillet to medium low.
• Add the cooked chicken chunks back to the pan, and add the minced garlic, juice of the lemon, and the light butter.
• Toss the chicken with the garlic, lemon and butter in the skillet.
• Cook the sauce and the chicken for another couple of minutes or until the flavors combine.
• Serve immediately.