Ingredients: A piece of chicken breast, appropriate amount of olive oil, light soy sauce, appropriate amount, 4 to 6 slices of ginger, black pepper, appropriate amount, half a lemon. How to make lemon chicken breast (low-fat artifact)? Take a large piece of chicken breast and defrost it at room temperature.

Personally, I don’t like thawing in the microwave. Sometimes the meat on the edges becomes cooked after thawing.

Once defrosted, divide a large piece of chicken breast into two portions.

When thawing, you can prepare lemons. Split a lemon in half in the middle. Cut each half lemon into 5 parts, cut into four thin slices, and squeeze the lemon juice from the top.

Make a few cuts on the divided chicken breasts and make them deeper because you need to stuff in the ginger slices.

Slice the ginger prepared in advance and stuff one to two slices of ginger into each opening of a typical chicken breast.

Pour in the olive oil, just enough to coat the chicken breasts evenly without excess.

Pour in a little light soy sauce and spread it evenly over the chicken breast.

Then use the reserved lemon head to squeeze out the lemon juice and squeeze it on the chicken breast.

Then sprinkle black pepper on top of the chicken breasts according to personal taste.

Place two thin lemon slices on the bottom of a small bowl, then place the chicken breast on top of the lemon slices, and cover the chicken breast with two thin lemon slices.

Marinate for about 1 hour, or seal with plastic wrap, and refrigerate overnight for better taste.

Place the marinated chicken breasts in the microwave and heat for about 5 minutes. I used the steamed fish setting.

Note that when you put it in the microwave, you put it with the entire bowl of lemons, not just take out the meat sheet.

Don't worry about the time and stall, as long as the meat is cooked.