Rosemary lemon chicken with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless chicken breast halves | |
| ½ | cup | Lemon juice |
| 1 | teaspoon | Lemon peel; finely grated |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Vegetable oil; or spray |
| 2 | tablespoons | Fresh rosemary leaves; chopped |
| 1 | pounds | Baby red potatoes; see pantry note |
| 1 | pounds | Carrots; peeled |
Directions
PANTRY: Serve two two potatoes and two carrots with each chicken breast half.
1) Parboil potatoes and carrots (about 5 minutes). Rinse in cool water, drain and set aside.
2) Marinate chicken in rest of ingredients for 30 minutes to several hours.
Cover and bake at 375 for 30 minutes. Remove cover , add potatoes and carrots, and bake for another 20 minutes.
EACH: with oil: 335 cals, 23% from fat, (8.5g total fat), 5g fiber: or substitute cooking spray for the oil: 275 cals, 2g fat 6% cff. --est by MasterCook. " I received this recipe from a different list and if it doesnt fall in the guidelines, what could be done to make it? I made this for my hubby and he just loved it!!" >From: "Emmylyn" <emmylyn@...> >Subject: elf: Re: It's Thursday - DELURK-Day (and friday) >Date: Fri, 9 Apr 1999
Recipe by: Emmylyn (tested)
Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 09, 1999, converted by MM_Buster v2.0l.