Servings | Prep Time | Cook Time |
---|---|---|
1 | 0 mins | 0 mins |
1. | Lightly brush top of chicken breast with extra virgin olive oil. |
2. | Cover with fresh or ground Rosemary. Add a pinch of salt and pepper. |
3. | Cut 1 lemon in half and squeeze lemon juice all over chicken. Then slice other half of lemon and lay slices on top of chicken during baking. |
4. | Lightly pour chicken broth in the bottom of dish to keep chicken moist during cooking. |
5. | Bake in oven for 45 minutes at 375 °F (190 °C). (This is from frozen so time from thawed is about 30 minutes.) |
There are 187 calories in 1 serving of Rosemary Lemon Chicken.
Calorie split: 28% fat, 29% carbs, 43% protein.
|
Serving Size | 1 serving |