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Lemon Herb Chicken
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| INGREDIENTS Serves: Prep: 15min Cook: 13min Total: 28min | |
| 2 tbsp | olive oil |
| 4 tsp | olive oil |
| 2 large | chicken breasts |
| juice and zest of 1 | lemon |
| 1/3 C | fresh parsley |
| 1/3 C | fresh mint |
| 1/3 C | fresh basil |
| Salt | |
| pepper | |
| 1/3 C | white wine |
| DIRECTIONS Heat 2 Tbsp olive oil in an oven-proof skillet on high heat. Place the chicken in the skillet and sear for 2 minutes per side. While the chicken cooks, put the remaining 4 tsp oil, along with the lemon juice, zest, and herbs, into a blender or food processor and pulse until well mixed. Place the skillet with the chicken in a 400°F oven to roast for 8 minutes. Remove the skillet from the oven and place the chicken on a plate. Season with salt and pepper, then pour the wine into the skillet, scraping up any brown bits from the bottom of the pan. Add the herb sauce to the skillet and cook on the stove top for 1 minute, stirring frequently. Pour the sauce over the chicken. NUTRITIONAL FACTS PER SERVING CALORIES 376.8 CAL | |
| 24.1 G | FAT |
SATURATED FAT 3.5 G
SODIUM 164.2 MG
CARBOHYDRATES 5 G
TOTAL SUGARS 1.1 G
DIETARY FIBER 1.3 G
PROTEIN 28 G
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