Lemon-Garlic Shredded Chicken

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Lemon-Garlic Shredded Chicken

Yield 4

ingredients

• 1 pound chicken breast, trimmed and cut into 2 inch pieces
• 2 tablespoons olive oil, divided
• 4 large cloves garlic
• 1 cup low sodium chicken broth
• 1/2 cup ' data-amount-secondary='118.50 ml'>1/2 cup dry white wine (optional) - if not using, use 1/2 cup broth
• 1 bay leaf
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 cup lemon juice

Instructions

1. Preheat the oven to 375 degrees.
2. In a Dutch oven, drizzle 1 tablespoon olive oil and a sprinkle of salt over the chicken breasts.
3. Bake, covered for 30-35 minutes or until the chicken registers 165 on a meat thermometer.
4. Meanwhile, heat the other tablespoon of oil in a large sauce pan and sauté garlic until fragrant but not browning.
5. Add the broth, wine (if using) herbs, and a pinch of salt and simmer until reduced by half.
6. When chicken is cooked, remove bay leaf, shred and add to the sauce.
7. Add lemon juice and stir to combine. The chicken should mostly absorb the liquid.

Nutrition Facts

Calories

204

Fat

10 g

Sat. Fat

2 g

Carbs

2 g

Fiber

0 g

Net carbs

2 g

Sugar

0 g

Protein

26 g

Sodium

350 mg

Cholesterol

83 mg