Here's a perfect, lean, metabolism boosting main course that's easy to prepare and is versatile. Earthy flavors of thyme and rosemary go so well with the bright tang of lemon. Give it a try and pair it with a side of roasted vegetables like red onions, yellow peppers and cauliflower.
Lemon Herb Roasted Chicken Breasts
2 lemons, sliced 1 tablespoon rosemary 1 tablespoon thyme 2 cloves garlic, thinly sliced 4 chicken breasts (8oz each, boneless, skinless) dash salt & pepper 1 tablespoon extra virgin olive old
Preheat oven to 425F. Layer ½ of the lemon slices on the bottom of a baking dish. Sprinkle with ½ of the herbs and ½ of the sliced garlic.
Place the chicken breasts on top and sprinkle salt & pepper. Place remaining lemon, herbs and garlic on top of the chicken. Drizzle with olive oil. Cover with a lid or foil.
Bake for 45 minutes until chicken is cooked through. If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).
Serve & enjoy!
[Bonus Tip]: You can add a leftover sliced chicken breast to your salad for lunch the next day!
Nutrition Facts Calories Per Serving 265
Protein 46.5g | Total Carb 4.2g -Dietary Fiber 1.5g - Sugars 0.8g | Total Fat 8.7g - Saturated Fat 1.8g - Trans Fat 0g - Cholesterol 130mg - Sodium 442mg - Potassium 560mg (Vitamin A 1% · Vitamin C 28% ·Calcium 3% · Iron 15%) *Based on a 2,000 calorie diet