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Basil and Lemon Roasted Chicken
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| Serves: Prep: 15min Cook: 30min Total: 45min | |
| 1 teaspoon | lemon peel |
| 2 tablespoons | lemon juice |
| 1 cup | packed fresh basil leaves |
| 2 cloves | garlic, sliced |
| 1 tablespoon | olive oil |
| 1 tablespoon | water or fat-free chicken broth, if needed |
| 4 | bone-in chicken breast halves, (8 ounces each), skinned |
| salt | |
| ground black pepper | |
| 1 pint | small cherry or grape tomatoes, stemmed |
| lemon wedges, for serving | |
| DIRECTIONS Preheat the oven to 400°F. Coat a shallow baking pan with olive oil spray. In a food processor, combine the lemon peel and juice, basil, garlic, and oil. Process until finely pureed. Stir in the water or broth to loosen the mixture, if needed. Place the chicken breasts in the prepared pan. Season to taste with salt and pepper. Spoon the basil mixture evenly over the chicken. Scatter the cherry or grape tomatoes in the pan around the chicken. Bake, uncovered, spooning the pan juices over the chicken once or twice, for 30 to 35 minutes, or until a thermometer inserted in the thickest part of the chicken registers 170°F and the juices run clear. Serve with the tomatoes, any pan juices, and lemon wedges. NUTRITIONAL FACTS PER SERVING CALORIES 289.8 CAL | |
| 6.5 G | FAT |
SATURATED FAT 1.1 G
SODIUM 172.7 MG
CARBOHYDRATES 14.4 G
TOTAL SUGARS 2.5 G
DIETARY FIBER 7.8 G
PROTEIN 45.2 G
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