Lemon Chicken
- Yield: 4 servings
- Prep: 10 mins
- Cook: 20 mins
Ingredients
- 1tablespoon finely grated lemon rind
- 1/4cup fresh lemon juice
- 1/4cup extra-virgin olive oil
- 1teaspoon coarse salt
- 1teaspoon dried thyme
- 1teaspoon dried basil
- 1tablespoon coarsely chopped fresh parsley
- 2-- garlic cloves, finely minced
- 1/4teaspoon white pepper
- 4-- (6-ounce) chicken breasts
Instructions
- Combine all ingredients except chicken in a blender and blend until emulsified.
- Combine chicken and marinade in a nonreactive bowl or dish. Cover and refrigerate at least 8 hours.
- Preheat oven to 375F.
- Heat a large ovenproof skillet over medium-high heat. Add chicken (discard marinade), and cook until golden brown, about 5 minutes. Turn chicken over and transfer pan to the oven. Roast about 15 minutes, until thoroughly cooked. Serves 4.
Recipe by Chef Azmin Ghahreman.
Nutritional Info *per serving
- Calories 280
- Glycemic Load 0
- Fat 10g
- Cholesterol 120mg
- Sodium 330mg
- Carbohydrate 0g
- Fiber 0g
- Sugars 0g
- Protein 44g
- Trans Fat 0g
