Serves 4.
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
Directions
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:
Calories224Fat11 g
Saturated fat2 g
Sodium365 mg
Carbohydrates3 gCalcium28 mg
Protein27 gCholesterol73 mgDietary fiber1 g
Diabetic exchanges per serving: 4 lean meat.
