I love lemon. That’s all there is to it. I’d be happy to put lemon juice in everything. I’m even more smitten with lemons after discovering the wonders of the Meyer Lemon. Orangey sweet lemony goodness. I had some leftover so I used them in this recipe, but the original calls for regular lemons so, use whatever you have. Quick to prepare, this chicken dish was perfect with some spicy rice noodles and sauteed veggies. I overcooked the chicken a little bit so keep an eye on your time. My oven always cooks things about 10 minutes faster than it should and I consistently forget that.
4 Chicken Breasts – Boneless Skinless
1/4 cup Olive Oil
1/3 cup Dry White Wine
9 cloves Garlic – Minced
2 Lemons with zest from 1 Lemon
1 1/2 tsp Oregano
1 tsp Thyme
Salt & Pepper
– In a small saucepan, heat the oil. Sautee the minced garlic for a minute or so, just until it is heated through, but not browned. Remove from heat.
– Off the heat, add the white wine, lemon zest and juice from zested lemon, oregano, thyme, salt and pepper. Combine in saucepan.
– Spray a large baking dish with wheat free cooking spray and lay the chicken, cut side down. Pour the oil and lemon mixture over top. move the garlic around to ensure the top of the chicken is more or less covered and quarter both the reserved lemon and the lemon you juiced and zested and tuck them in between the chicken breasts. Put in the oven and bake for 30-40 minutes.
– At the 30 minutes mark, check on the doneness of your chicken. Internal temperature should be 150-160 degrees. If it is cooked, remove from oven and tightly cover with tinfoil for 10 minutes. If they are not quite done, cook for another 10 minutes then remove from oven and cover with tinfoil to let sit.
Serves – 4
Weight Watchers points per serving – 6
Calories – 251.9
Fat – 14.6g
Fibre – .6g
Sodium – 959.7mg
Carbohydrates – 5g
Protein – 23.6g