Published January 31, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 120 min
Prep Time: 15 min | Cook Time: 20 min
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Serving size: |
1 chicken breast |
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Calories per serving: |
394 |
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Total Fat 16.6g |
26% |
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Cholesterol 137mg |
46% |
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Sodium 349mg |
15% |
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Serving size: |
1 chicken breast |
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Calories per serving: |
394 |
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% Daily Value* |
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Total Fat 16.6g |
26% |
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Saturated Fat 2.6g |
13% |
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Cholesterol 137mg |
46% |
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Sodium 349mg |
15% |
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Total Carbohydrate 6.0g |
2% |
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Dietary Fiber 2.0g |
8% |
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Protein 55.0g |
76% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 2 tsp. lemon zest
- 4 sprigs fresh rosemary
- 3 cloves garlic, chopped
- 6 boneless, skinless chicken breast halves
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 small lemons, thinly sliced
Step by Step:
- Place first 5 ingredients in a heavy-duty zip top freezer bag; add chicken. Seal and refrigerate 2 hours.
- Preheat oven to 375°. Remove rosemary sprigs from marinade and place in the bottom of a lightly greased heavy-duty roasting pan. Remove chicken from marinade, discarding marinade, and pat dry with paper towels. Sprinkle evenly with salt and pepper. Layer lemon slices evenly over chicken.
- Bake at 375° for 20 minutes, or until just cooked through and chicken is no longer pink.
