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2.4 hours
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
lbs
 
1/4
cups
 
3
cloves
minced.
 
2
whole
One zested and sliced, one juiced.
 
1/4
cups
freshly squeezed.
 
3/4
tsp
 
1/4
tsp
 
2
sprigs
leaved, stems discarded.
 
 
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PREPARATION
PREPARING THE MARINADE
1.
Combine all ingredients and pour into a large ziplock bag.
2.
Add chicken breasts and store in the refrigerator for 3 hours.
COOKING THE CHICKEN
3.
Preheat oven to 425.
4.
Take chicken out of bag and place into a baking dish. Add one or two slices of lemon to each piece of chicken (depending on preference).
5.
Bake for 25 minutes - checking the center for any pink after 25 minutes. Continue baking in 5 minute increments until chicken is fully cooked.
6.
Let rest a few minutes before serving.
NOTES, TIPS, TRICKS, HINTS, ETC:
If preferred, you can grill the chicken instead of baking.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 409
Protein 51.5 g
Carbohydrates 4.47 g
Iron 0.01 mg
Fiber 1.18 g
Calcium 0.94 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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