Lemon Garlic Chicken Breasts

Servings 4 Serves


  • 4 6-oz. boneless skinless chicken breast halves
  • 1/3 cup lemon juice
  • 4 cloves garlic pressed
  • 1 dash dried tarragon
  • 1 dash dried rosemary crushed
  • 1 dash dried sage
  • 1 dash dried thyme
  • sea salt and freshly ground black pepper to taste
  • 1/3 cup dry white wine or use white grape juice with a splash of cider vinegar


  • Place chicken breast halves in a slow cooker.
  • In a small bowl, whisk together remaining ingredients; pour over chicken.
  • Cover and cook on LOW for 8 hours or until chicken is fork-tender.


NUTRITION per serving: 211 Calories; 2g Fat; 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. Points: 4
LC SERVING SUGGESTION: Garlicky sautéed baby spinach and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).
SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure wine (or juice/vinegar) is gluten free.
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