Slow Carb or Paleo Lemon Herb Chicken

paleo-chicken recipeChicken is a staple for Slow Carb and Paleo eating so I’m always looking for new quick and simple ways to make it taste good.  Herbs are a great way to do that without a lot of fuss.

It’s summer in Australia so while most of you in the Northern Hemisphere are digging into soups, stews and heartier fare of all kind, I’m enjoying fresh, light summer food with the help of the herbs I’m growing on my balcony.  This is a super easy recipe where you can mix and match whatever herbs you have.  I serve it with salad or slightly wilted fresh spinach.

While this is quite a  light chicken dish, you could definitely eat it in winter as well.  Just try serving it with green beans or roasted veggies instead.


  • 4 Chicken Thighs (or 2 Large Chicken Breasts) cut into 2 inch pieces
  • 1 Tbs olive oil or macadamia nut oil
  • Juice from ½ a lemon + a bit of lemon zest
  • 2 Tbs fresh herbs chopped (I used oregano, but basil, thyme, rosemary or tarragon would all be great!)
  • Salt to taste ( I use about 1 tsp sea salt)
  1. Put all ingredients in a ziplock bag or sealed container
  2. Marinate at least one hour in the fridge (I do mine overnight.)
  3. Heat up a frying pan
  4. Toss chicken in
  5. Cook till done – about 5 minutes

Time-saving tip: Make this in bulk and freeze batches of chicken pre-marinated and then thaw on the day you want to cook it.

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About Jason

Working on my own fitness, I love sharing with you what I find. You might recognize me from Finding My Fitness.

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9 Responses to Slow Carb or Paleo Lemon Herb Chicken

  1. Tammi Kibler | How Do You Cook Quinoa February 21, 2012 at 10:51 am #

    This marinade is exactly what I have been looking for, a simple chicken preparation that I can serve alongside my veggies.Oil, lemon juice, herbs. It kinda makes you wonder why complicate things.

    Enjoy your summer.

    • Laura February 21, 2012 at 10:55 am #

      Thanks Tammi. Yes, I’m going way back-to-basics with cooking this year! I hope you enjoy.

  2. Sarah April 24, 2012 at 11:50 pm #

    This marinade is fantastic! I only had fresh basil handy, so I diced up 3 or 4 leaves. Marinaded six thighs over night. Cooked one up this morning for lunch, and ate 1/2 of it before I could stop myself 🙂

  3. Marsha August 24, 2012 at 10:48 pm #

    Great paleo recipe! Used marjoram &turned out great… will be making a lot of this because I can’t be bothered cooking of late!

  4. Anisa December 5, 2012 at 7:19 pm #

    I’m so happy I stumbled across this! My husband and I have just started the slow carb and the mexican was getting a bit much. This is perfect! I can’t wait to try it!
    I actually post pictures up on my blog of what I eat everyday as my food diary. This is one that will be going up very soon!

  5. 2014 This Is My Year January 13, 2014 at 1:29 am #

    This looks lovely, I will be trying this tonight!

    I have been on the Slow Carb Diet for 6 days now and have lost 2.3kg the big test will be tomorrow when I see how much I lost in a week and whether my measurements have changed.

    I will definitely be trying the Lemon Chicken and will let you know how it goes! Great recipe and great blog, keep up the good work!


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