Glazed Lemon and Rosemary Chicken
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 413 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 48 ozs boneless, skinless Chicken breasts (halves)
- 2 Tbsps grated Lemon peel
- ½ cup fresh lemon juice
- 2 cloves garlic cloves (peeled and finely chopped)
- 2 tsps 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.
