image via Bob Ingelhart | E+ | Getty Images
Because my diet is so restricted lately, I have taken to searching the web for recipe ideas. Eating the same thing gets pretty boring after awhile, so to reduce the urge to cheat, I look for new ways to cook things.
A Fresh Market recently opened near my workplace, and each Tuesday since they’ve opened they’ve had boneless chicken breasts and ground chuck on sale for $2.99 a lb. That’s really cheap for free range meat, so I’ve been stocking up every Tuesday! This is what inspired me to start hunting for new chicken recipes.
I found a great lemon thyme chicken recipe over at For the Love of Cooking and tweaked it a little to suit my taste and what I had on hand.
Lemon Herb Chicken Recipe
- 1/3 cup of chicken broth
- Zest from 1 lemon
- Juice from 1/2 lemon (slice up remaining lemon)
- 2 pads of butter
- 1/2 tsp dried rosemary
- 1/2 tsp fresh thyme leaves
- dash of garlic powder (omit if you are sensitive)
- 2 large boneless, skinless chicken breasts
- Sea salt and freshly cracked pepper
Instructions:
Preheat the oven to 400 degrees. Season both sides of the chicken breasts with sea salt and freshly ground black pepper. Place the chicken and sliced lemon pieces in an 8×8 baking dish. Combine chicken broth, lemon zest, lemon juice, butter, rosemary, thyme leaves and garlic powder and pour over the chicken.
Place your dish in the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle some of the remaining juices from the baking dish on top of the chicken and serve.
This lemon herb chicken recipe is super easy and delicious. You could serve it with any side dish, but I like it with a side of quinoa and broccoli. What’s your favorite chicken recipe?
The post Fructose Friendly Lemon Herb Chicken Recipe appeared first on Find Wholeness.
