INGREDIENTS
- 1 lb boneless skinless chicken breasts (four 4 oz halves)
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp olive oil
- 2 tsp lemon juice (fresh)
- 2 tsp rosemary (fresh, chopped)
- ¼ cup reduced-sodium chicken broth
- ½ lemon (medium, quartered, for garnish)
INSTRUCTIONS
- Preheat oven to 400ºF. Coat a small, shallow roasting pan with cooking spray.
- Place all ingredients, except chicken and chicken broth, in a medium bowl and stir well.
- Add chicken pieces and coat thoroughly.
- Transfer chicken to prepared pan. Pour broth around chicken to coat bottom of pan.
- Bake until chicken is cooked through, about 30 to 35 minutes. Garnish with fresh lemon and serve.
NUTRITION
Nutrition Facts
Baked Lemon Chicken with Rosemary
Amount per Serving
Calories
144
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
73
mg
24
%
Sodium
481
mg
21
%
Potassium
447
mg
13
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
24
g
48
%
Vitamin A
39
IU
1
%
Vitamin C
10
mg
12
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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