Fresh lemon zest is a natural way to add freshness to your chicken.
But what about zest from your favorite vegetables?
Today we’ll talk about cucumber lemon juice.
Read more: What you need to know about lemon zests: Cucumber Lemon ZestsFor this lemon chicken recipe we’re using 2 cucumbers (a large, green one, and a smaller, yellow one), 2 tablespoons of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of garlic powder.
I used about 4 cups of cucumber juice and 2 cups of lemon water.
I mixed it all together with my hands, then refrigerated it for at least 4 hours.
If you want to use lemon juice from a different variety, you can also add that to the mix and mix it all in.
To do that, mix a small amount of lemon, 1 teaspoon of sugar, and 2 teaspoons of salt in a small bowl.
When the mixture is all mixed, add it to a saucepan.
Bring the saucepan to a boil and cook it until it starts to thicken, about 3 minutes.
Then turn off the heat and let the mixture cool to room temperature.
You want the sauce to thaw at room temperature about 30 minutes before you serve the chicken.
For this recipe, we’re making chicken breasts.
I wanted to make it chicken-friendly because it’s already been frozen for several months and so there was a lot of space for all the veggies to grow.
This means you won’t need to prep the chicken if you want it to cook quickly.
I just prepped it the night before.
To serve, I mixed a little zest with some lemon juice and lemon juice with garlic powder, then served it over a bed of broccoli.
My favorite way to use this zest would be on chicken breasts with lettuce and a layer of spinach.
The spinach would help the chicken retain more of its moisture and flavor.
This chicken recipe is also perfect for adding some lemon zEST to chicken breast recipes that are not made with fresh lemon juice!
This is a great way to make zest-free chicken, too.