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Chicken: Lemon Rosemary Chicken

Source of Recipe

kimburk


List of Ingredients

2 medium lemons
1 tbsp chopped fresh rosemary (or 1/2 tsp dried rosemary leaves)
1/4 tsp coarsely ground black pepper
1 clove garlic, minced
4 small skinless, boneless chicken breast halves (about 1 lb)


Recipe

Grate enough peel from 1 lemon to equal 2 teaspoons. Cut lemon in half and set aside. Thinly slice half of second lemon, reserving slices for garnish. Squeeze lemon juice from remaining 3 lemon halves into small bowl. Stir in lemon peel, rosemary, pepper, and garlic.

Spray heavy skillet-grill or 12" skillet with non-stick cooking spray** (or use a non-stick pan). Heat skillet over medium-high heat until very hot.

Meanwhile, toss chicken breast halves with lemon juice mixture. Place chicken breast halves in hot skillet; cook 5 minutes, brushing with remaining lemon-juice mixture. Turn chicken over and cook 5 minutes longer until juices run clear when thickest part of chicken breast is pierced with a knife. Garnish with lemon slices.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
Evening Snack A-D-E

This Recipe Contains: Protein B