Easy Greek Lemon Chicken
This low carb Greek lemon chicken is marinated in sour cream, parsley, lemon juice and garlic. It is flavorful, easy to make and perfect for salads, sandwiches and more!
When I was living in Southern California, one of mine and my husbands favorite events of the year was the Greek Festival. No matter what we ordered, (and we used to order quite a lot!), at least one of our dishes always had to include chicken.
Greek chicken is commonly marinated in yogurt (and other ingredients), but…searching for lower carb options is one of my favorite things to do!
When I was researching recipes to marinate my chicken in, pretty much all the recipes used Greek yogurt as the base. Typically, each 1/2 cup serving of Greek yogurt has 4.1g net carbs, whereas sour cream has 3.3g net carbs per 1/2 cup. Even though there’s only a difference of 0.8g, I always opt for the lowest possible net carb option…so I can eat more!
A few months ago, when we relocated, we were living in a hotel. Every morning, they put on a small continental breakfast, which always included yogurt. However, the yogurt was full of sugar and carbs, and even though my kids ate one everyday, I decided to make my own 3 ingredient Low Carb Yogurt with sour cream…which is super easy and delicious!
Therefore, I decided to swap out the traditional ingredient of yogurt for sour cream, and mixed it with lemon juice, garlic and parsley.
For a dairy-free option, substitute the sour cream for your favorite coconut-milk based yogurt. (I did this too – and it tasted exactly the same as the sour cream version – yum yum yum!)
Note: It’s important to marinate the chicken for at least 2 hours! This allows the chicken absorbs all those wonderful ingredients, to ensure every bite is flavorful!
This Easy Greek Lemon Chicken is perfect in salads, sandwiches or pretty much whatever you fancy! It’s also great along side:
Low Carb Pita Pockets (recipe coming soon!)
Easy Greek Lemon Chicken
- 2 lbs boneless, skinless chicken breasts diced
- 1/3 cup sour cream see notes above for dairy-free option
- 1/4 cup fresh parsley chopped
- 2 tbsp lemon juice
- 2 tsp garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- In a large mixing bowl, mix together the sour cream, parsley, lemon juice, garlic, salt and pepper.
- Add the diced chicken breasts and mix until all the chicken is coated in the marinade.
- Cover and refrigerate for at least 2 hours.
- Heat oil in a large frying pan, and add the chicken.
- Stirring frequently, sauté the chicken for about 7-8 minutes, until cooked through.
- Serve & Enjoy!
Net Carbs: 1.6g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.