1 cup olive oil
1/2 cup lemon juice
6 garlic cloves, minced
1 tsp salt, 1/2 tsp if you have to watch your sodium
1 tsp dried thyme
1/2 tsp pepper
1/4 tsp ground allspice
1/4 tsp ground nutmeg
8 boneless skinless chicken breast halves (about 6-oz each)
3 medium lemons, sliced thin
Spice Blend:
2 tsp paprika
1/2 tsp garlic powder
1/2 tsp lemon-pepper seasoning
1/4 tsp ground allspice
1/8 tsp ground cinnamon
In a small bowl, whisk together the oil, lemon juice, garlic, and spices until blended. Pour 1 cup of the mixture into a large resealable plastic bag. Add the chicken, seal bag and turn to coat. Refrigerate for 1 hour. Cover the remaining marinade and refrigerate.
Preheat oven to 350 degrees.
Arrange the lemon slices in two greased 11 x 7-inch baking dishes.
Drain marinade from chicken and discard marinade.
Place the chicken over the lemon slices in the baking dishes.
Mix the spice blend together and sprinkle evenly over the chicken. Drizzle the reserved marinade over all.
Bake, covered, 35-40 minutes or until a meat thermometer reads 165 degrees.
Serves 8
Per serving: 385 cal, 26 g fat (4 g sat) (remember olive oil is a very good fat), 94 mg cholesterol, 469 mg sodium, 4 g carbs, 1 g fiber, 34 g protein
6 garlic cloves, minced
1 tsp salt, 1/2 tsp if you have to watch your sodium
1 tsp dried thyme
1/2 tsp pepper
1/4 tsp ground allspice
1/4 tsp ground nutmeg
8 boneless skinless chicken breast halves (about 6-oz each)
3 medium lemons, sliced thin
Spice Blend:
2 tsp paprika
1/2 tsp garlic powder
1/2 tsp lemon-pepper seasoning
1/4 tsp ground allspice
1/8 tsp ground cinnamon
In a small bowl, whisk together the oil, lemon juice, garlic, and spices until blended. Pour 1 cup of the mixture into a large resealable plastic bag. Add the chicken, seal bag and turn to coat. Refrigerate for 1 hour. Cover the remaining marinade and refrigerate.
Preheat oven to 350 degrees.
Arrange the lemon slices in two greased 11 x 7-inch baking dishes.
Drain marinade from chicken and discard marinade.
Place the chicken over the lemon slices in the baking dishes.
Mix the spice blend together and sprinkle evenly over the chicken. Drizzle the reserved marinade over all.
Bake, covered, 35-40 minutes or until a meat thermometer reads 165 degrees.
Serves 8
Per serving: 385 cal, 26 g fat (4 g sat) (remember olive oil is a very good fat), 94 mg cholesterol, 469 mg sodium, 4 g carbs, 1 g fiber, 34 g protein
This recipe is my version of a Taste of Home, 2014 recipe..
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.