Lemon Herb Chicken Breast

Serves 4


2 lemons, sliced

1 tablespoon fresh rosemary (or 1 tsp dried)

1 tablespoon fresh thyme (or 1 tsp dried)

2 cloves garlic, thinly sliced

4 chicken breasts (boneless, skinless)

dash salt & pepper

1 tablespoon extra virgin olive old


Preparation:

  • Preheat oven to 425F. Layer ½ of the lemon slices on the bottom of a baking dish. Sprinkle with ½ of the herbs and ½ of the sliced garlic.

  • Place the chicken breasts on top and sprinkle salt & pepper. Place remaining lemon, herbs and garlic on top of the chicken. Drizzle with olive oil. Cover with a lid or foil.

  • Bake for 45 minutes until chicken is cooked through. If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).

Serve & enjoy!


Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!

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