Ingredients:
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tbsp lemon juice
2Â tbsp minced garlic (or 1 tbsp garlic powder)
1 tbsp olive oil (optional, or use a non-stick spray to reduce points)
1 tsp dried oregano
1 tsp paprika
Salt and pepper to taste
Fresh lemon wedges (for serving)
Fresh parsley (for garnish, optional)
Instructions:
Marinate the Chicken: In a bowl, combine lemon juice, minced garlic, oregano, paprika, salt, and pepper. Add chicken pieces and toss to coat well. Let marinate for at least 15 minutes, or up to 2 hours if you have more time.
Cook the Chicken: Heat a non-stick skillet over medium heat. If using olive oil, add it to the pan and heat. Otherwise, use a non-stick cooking spray to coat the pan lightly.
Sauté the Chicken: Add the marinated chicken to the skillet in a single layer. Cook for about 5-7 minutes on each side, or until chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Serve: Remove chicken from the skillet and garnish with fresh lemon wedges and parsley, if desired.
Points:
Chicken Breast: Generally, skinless, boneless chicken breast is 0 points.
Olive Oil: 1 tablespoon of olive oil is approximately 3 points; using a non-stick spray instead can lower the points.
Garlic and Lemon Juice: Both are 0 points.
