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Glazed Lemon and Rosemary Chicken

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Glazed Lemon and Rosemary Chicken
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h.
Ready in
Calories:
459
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie459 kcal(22 %)
Protein70.91 g(72 %)
Fat15.88 g(14 %)
Carbohydrates2.99 g(2 %)
Sugar added0 g(0 %)
Roughage1.13 g(4 %)
Vitamin A84.48 mg(10,560 %)
Vitamin D0.23 μg(1 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.27 mg(25 %)
Niacin44.86 mg(374 %)
Vitamin B₆1.38 mg(99 %)
Folate11.43 μg(4 %)
Pantothenic acid2.22 mg(37 %)
Biotin0.01 μg(0 %)
Vitamin B₁₂0.79 μg(26 %)
Vitamin C20.35 mg(21 %)
Potassium620.71 mg(16 %)
Calcium52.63 mg(5 %)
Magnesium68 mg(23 %)
Iron2.62 mg(17 %)
Zinc2.31 mg(29 %)
Saturated fatty acids7.12 g
Cholesterol213.13 mg
Author of this recipe:

Ingredients

for
6
servings
48 ounces
boneless, skinless Chicken breasts (halves)
2 tablespoons
grated Lemon peel
½ cup
2 cloves
garlic (peeled and finely chopped)
2 teaspoons
Dried rosemary
coarse salt (to taste)
freshly ground Black pepper (to taste)
¼ cup
butter (melted)
2
fresh lemons (thinly sliced)
¼ cup
fresh rosemary (roughly chopped)

Preparation steps

1.
Rinse chicken under cold running water and pat dry with paper towels. Arrange in a single layer in a large shallow baking dish.
2.
In a mixing bowl, whisk lemon peel, lemon juice, garlic, rosemary, salt and pepper together. Spoon marinade over the chicken, refrigerate for at least 3 hours, turning several times.
3.
Preheat grill for direct grilling to medium-high heat.
4.
Using tongs, place marinated chicken on the grill; discard marinade. Cook about 6 to 8 minutes; flip and cook an additional 6 to 8 minutes or until cooked through. The chicken is done when an instant-read thermometer registers 165ºF when inserted into the thickest part of the breast.
5.
Brush lemon slices with melted butter and grill for about 1 minute per side (watch carefully).
6.
Arrange chicken and sliced lemons artfully on a platter, drizzle with any remaining butter. Sprinkle with chopped rosemary and serve.
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