Citrus Chicken Recipe - Low Carb & Healthy

Low carb recipe for Citrus Chicken which belongs to the Poultry recipe category.

Ingredients Needed

  1. 3 pounds (1.4 kg) cut-up chicken
  2. cup (40 g) minced onion
  3. 2 cloves garlic, crushed
  4. cup (120 ml) lemon juice
  5. teaspoon orange extract
  6. 1 tablespoon (15 ml) soy sauce
  7. 1 tablespoon (15 ml) rice vinegar
  8. cup (6 g) Splenda
  9. 1 tablespoon (6 g) grated ginger
  10. 1 tablespoon (15 ml) brown mustard
  11. 2 tablespoons (30 ml) canola or peanut oil
  12. 1 tablespoon (15 ml) sesame oil
  13. 1 cup (240 ml) chicken broth
  14. 2 teaspoons spicy brown mustard
  15. 2 teaspoons Splenda
  16. 1 teaspoon beef bouillon concentrate
  17. Guar or xanthan

Cooking Instructions

To make the chicken: Combine the onion, garlic, lemon juice, orange extract, soy sauce, rice vinegar, cup (6 g) Splenda, ginger, and 1 tablespoon (15 g) mustard.

Put the chicken in a big resealable plastic bag.

Reserve some marinade for basting and add the rest to the bay.

Seal the bag, pressing out the air as you go.

Turn the bag a few times to coat the chicken.

Throw the bag in the fridge for at least a few hours, and all day won't hurt a bit.

Okay, time to cook! Set your oven for 500F (250C, or gas mark 10).

(Yes, I do mean 500F!) Pull the chicken out of the fridge and pour off the marinade into a saucepan.

Arrange the chicken in a roasting pan.

Now mix together the canola and sesame oils and brush the chicken well all over with the mixture.

When the oven is up to temperature, put the chicken in and set a timer for 20 minutes.

To make the sauce: Put the saucepan with the marinade over medium-high heat, and add the chicken broth, the final 2 teaspoons of mustard, the final 2 teaspoons of Splenda, and the beef bouillon concentrate.

Boil this mixture hard, until it's reduced by half.

Thicken just a little?you want it about the texture of cream.

When the oven timer goes off, check the chicken.

Pierce a piece to the bone?if the juices run clear, it's done.

If the juices are pink, give it another five minutes and check again.

When the chicken is done, serve with the sauce.

Serving Yield

6 servings

Nutrition Information

Each with 30 g protein; 4 g carbohydrate; trace dietary fiber; 4 g usable carbs.