Grilled Lemon Garlic Chicken Preparation

With a splash of lemon for added brightness, this garlic chicken is sure to please a crowd.

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Grilled Lemon Garlic Chicken Preparation

Included Ingredients

Chicken breast, hot sauce, tamari sauce, lemon, salt, olive oil, seasonings.

Groceries Needed

  • Metal or wood skewers
  • Vegetable side of choice (such as asparagus)

Optional Additions

  • Sriracha (for stronger flavors)
  • Salt and pepper, to taste

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Optional: Place leftover marinade in a saucepan. Heat through on medium-high until simmering. Serve over kabobs and side of choice.

Alternate Serving Suggestion:

Lemon Honey Chicken & Broccoli Stir Fry

Small

3 Servings

Grill

Thaw meal in refrigerator overnight. When thawed, place on skewers and grill until cooked through to 165 F. Discard leftover marinade or cook on stovetop to boil.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F. Shred and serve.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to 1/4 cup of liquid before cooking to bring up to pressure. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Sriracha, to taste

Salt and pepper, to taste

Medium

6 Servings

Grill

Thaw meal in refrigerator overnight. When thawed, place on skewers and grill until cooked through to 165 F. Discard leftover marinade or cook on stovetop to boil.

Slow Cooker

Cook on low 3-4 hours, or to internal temperature of 165° F.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. *If chicken isn’t cooked through after 30 minutes, return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Sriracha, to taste

Salt and pepper, to taste

Nutrition Facts

Serving Size | 5 oz
321 Calories | 18g Total Fat | 3g Carbs | 0g Fiber | 34g Protein | 0g Sugars | 4g Sat. Fat | 1106mg Sodium

Allergens: Soy. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.