Lemon Garlic Chicken is a classic flavour profile for a reason, and this dinner balances it beautifully with a fresh peach and mint salad and it’s a perfect summer dinner.
Sometimes you cook garlic chicken and you ask yourself at the end of the dish, where’d that garlic flavour go? Not with this dish. The trick is how we cook it - we’ll cook the chicken with the lid on, which means the garlic won’t burn in the pan and it will steam and infuse the chicken with that beautiful garlic flavour. Once it’s cooked we’ll just drizzle over a bit of lemon juice and olive oil to finish it, and it’s sumptuous, lemon garlic chicken.
We’re going to serve this with a super fresh salad - this is just wedges of crisp salad like Gem or Cos, topped with mint, wedges of ripe juicy peaches, creamy marinated goat cheese and olive oil, lemon juice, salt and pepper.
If you like fresh chicken dinners, you could also try our Pesto Bacon Chicken Salad, or our Dump and Bake Mint and Paprika Chicken, or our Mediterranean Chicken with Tabbouleh and Halloumi.
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Lemon Garlic Chicken Ingredients
- Garlic
- Chicken tenderloins
- Olive oil
- Baby gem lettuce
- Peach
- Mint
- Marinated goat cheese
- Lemon
- Salt and pepper
See recipe card for quantities.
How to make Lemon Garlic Chicken
1. Peel and roughly chop garlic.
- 3 cloves garlic
2. Place chicken tenderloins in a bowl with olive oil, and garlic. Hold salt and pepper.
- 700g chicken tenderloins
- 2 tablespoon olive oil
- 3 cloves garlic
3. Rinse and slice the base of the lettuce off, then cut into quarters. Arrange on a large serving plate.
Add plain quarters to your child’s plate.
- 2 baby gem lettuces
4. Slice peaches in half and pull away from the stone, then cut each half into quarters. Place on the serving plate.
Add some peaches to your child’s plate now.
- 2 peaches
5. Pick mint leaves, and add to the salad.
- ½ bunch mint
6. Add chunks of marinated goat cheese and drizzle a little oil from the jar.
- 160g marinated goat cheese
7. Slice lemon in half and squeeze half of the lemon over the salad.
- 1 lemon (reserve half)
8. Heat a frypan on high heat. Add tenderloins with all the garlic and oil and cook for 7-9 minutes with a lid on. After a minute turn the heat down to medium and turn every few minutes. Use your tongs to get any garlic from the bottom of the pan. Smells so good!
TIP: Lid on will mean the chicken cooks through and garlic flavour infuses into the chicken. If the garlic looks like it is starting to brown, reduce the heat to medium.
9. Take the chicken off the heat and slice up for children, serving with peaches and lettuce quarters.
For adults, squeeze the rest of the lemon juice over the chicken, drizzle with a dash of olive oil, and season with salt and pepper. Serve alongside the salad.
- ½ lemon
- 1 tablespoon olive oil
- Salt and pepper
Substitutions
- Alternative proteins - Swap chicken tenderloin for breast or thigh fillets, and add a bit of time to the cooking time. Prawns would also be a nice substitute, just cook for less time.
- Vegetarian - Potato and carrots would be really nice to swap the garlic - I’d recommend baking them for longer instead and adding more garlic. You could also sub in white beans.
- Gluten Free - This recipe is gluten free.
- Dairy Free - Skip the Goat Cheese and add olives and avocado for the salty and creamy kick.
Kid-Friendly Variations
- Slice chicken tenderloins.
- Serve chunks of peach and wedges of lettuce.
- Skip the dressing.
- Skip the goat cheese (unless they like it).
Equipment
You will need a lidded frying pan, a stovetop.
Top tip
I mean, can you ever have too much garlic? I don’t think so, so you can crank it up and add in a few more cloves if you want.
Recipe
Lemon Garlic Chicken with Summer Peach and Mint Salad
Equipment
- Lidded frying pan
- Stovetop
Ingredients
- 3 cloves garlic
- 700 g chicken tenderloins
- Olive oil 3 tbsp
- 2 baby gem lettuce
- 2 peach
- ½ bunch mint
- 160 g marinated goat cheese
- Lemon 1
- Salt and pepper
Instructions
- Peel and roughly chop garlic.3 cloves garlic
- Place chicken tenderloins in a bowl with 2 tablespoons olive oil, and garlic. Hold salt and pepper.3 cloves garlic, 700 g chicken tenderloins, Olive oil
- Rinse and slice the base of the lettuce off, then cut into quarters. Arrange on a large serving plate.Add plain quarters to your child’s plate.2 baby gem lettuce
- Slice peaches in half and pull away from the stone, then cut each half into quarters. Place on the serving plate.Add some peaches to your child’s plate now.2 peach
- Pick mint leaves, and add to the salad.½ bunch mint
- Add chunks of marinated goat cheese and drizzle a little oil from the jar.160 g marinated goat cheese
- Slice lemon in half and squeeze half (reserve other half for later) the lemon over the salad.Lemon
- Heat a frypan on high heat. Add tenderloins with all the garlic and oil and cook for 7-9 minutes with a lid on. After a minute turn the heat down to medium and turn every few minutes. Use your tongs to get any garlic from the bottom of the pan. Smells so good!TIP: Lid on will mean the chicken cooks through and garlic flavour infuses into the chicken. If the garlic looks like it is starting to brown, reduce the heat to medium.
- Take the chicken off the heat and slice up for children, serving with peaches and lettuce quarters.For adults, squeeze the remaining half of the lemon over the chicken, drizzle with a tablespoon of olive oil, and season with salt and pepper. Serve alongside the salad.Olive oil, Lemon, Salt and pepper
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