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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
