Recipe: Lemon-Thyme Chicken Breasts
- March 27, 2013 - 12:45 PM
Lemon-Thyme Chicken Breasts √
Note: Lemon, garlic and thyme create a powerhouse of flavors in this quick and easy chicken dish, which pairs perfectly with plain rice and a simple sautéed vegetable, such as sugar snap peas.
• 1/3 c. dry white wine
• 2 tbsp. olive oil
• 4 garlic cloves, minced
• 2 lemons, divided
• 1 1/2 tsp. minced fresh thyme leaves
• 1/2 tsp. salt
• 1/4 tsp. freshly cracked pepper
• 4 boneless chicken breasts
Preheat the oven to 400 degrees.
In a small bowl, whisk together the wine, olive oil, garlic, zest from 1 lemon and 1 tablespoon lemon juice, thyme, salt and pepper. Pour into the bottom of a 9- by 13-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Spoon some of the liquid over the breasts. Thinly slice second lemon. Top chicken with a few lemon slices and bake for 25 to 30 minutes, until the chicken is just cooked through. Serve immediately.
Nutrition information per serving:
Calories 224 Fat 11 g
Saturated fat 2 g
Sodium 365 mg
Carbohydrates 3 g Calcium 28 mg
Protein 27 g Cholesterol 73 mg Dietary fiber 1 g
Diabetic exchanges per serving: 4 lean meat.
© 2014 Star Tribune