Lemon-Rosemary Chicken

Dairy Free
Health score
25%
Lemon-Rosemary Chicken
45 min.
4
222kcal

Suggestions


If you’re searching for a delicious and healthy dinner option that’s both satisfying and easy to prepare, look no further than our Lemon-Rosemary Chicken! This delightful dish is perfect for any occasion—be it a cozy family dinner or a quick lunch that will keep you energized throughout the day. Bursting with fresh flavors, the combination of zesty lemon and aromatic rosemary elevates simple chicken breasts into a culinary delight.

This recipe is designed with your health in mind, featuring just 222 calories per serving while being completely dairy-free. It’s a fantastic way to enjoy a hearty meal without the extra guilt. Plus, it comes together in just 45 minutes, making it a suitable choice for busy weeknights or unexpected guests.

The use of an oven bag ensures that the chicken remains tender and juicy, while the included stir-fry vegetable medley adds a vibrant array of colors and nutrients to your plate. Imagine biting into perfectly cooked chicken, infused with the fragrant essence of rosemary and the bright zing of lemon, all nestled on a bed of delicious veggies. It’s an easy one-pan meal that minimizes cleanup, letting you spend more time enjoying your food and less time in the kitchen!

Bring a delightful taste of home to your table with Lemon-Rosemary Chicken. Your taste buds—and your loved ones—will be begging for seconds!

Ingredients

  • tablespoon flour all-purpose
  • tablespoon rosemary fresh divided chopped
  • teaspoons lemon pepper divided
  • medium onion sliced cut in half and
  • 0.5 teaspoon salt divided
  •  chicken breasts boneless skinless
  • large size oven bag (large size -- 14- x 20-inch)
  • 16 ounce stir-fry vegetable medley frozen

Equipment

  • oven
  • baking pan

Directions

  1. Preheat oven to 35
  2. Plae oven bag in a 13- x 9-inch baking dish.
  3. Add flour; twist end of oven bag, and shake to coat.
  4. Add onion, vegetables, 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt to oven bag; squeeze bag to blend ingredients.
  5. Sprinkle chicken breasts with remaining 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt. Arrange chicken over vegetables in an even layer.
  6. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
  7. Bake at 350 for 40 minutes or until chicken is done and vegetables are tender.

Nutrition Facts

Calories222kcal
Protein50.2%
Fat14.42%
Carbs35.38%

Properties

Glycemic Index
44.75
Glycemic Load
6.55
Inflammation Score
-10
Nutrition Score
21.73869563704%

Flavonoids

Naringenin
0.12mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
5.58mg

Nutrients percent of daily need

Calories:222.38kcal
11.12%
Fat:3.62g
5.58%
Saturated Fat:0.79g
4.97%
Carbohydrates:20.01g
6.67%
Net Carbohydrates:14.63g
5.32%
Sugar:1.18g
1.31%
Cholesterol:72.32mg
24.11%
Sodium:476.53mg
20.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.38g
56.77%
Vitamin A:5812.9IU
116.26%
Vitamin B3:13.36mg
66.82%
Selenium:37.44µg
53.48%
Vitamin B6:0.99mg
49.68%
Phosphorus:316.11mg
31.61%
Manganese:0.47mg
23.75%
Fiber:5.38g
21.51%
Potassium:717.35mg
20.5%
Vitamin B5:1.86mg
18.55%
Vitamin C:15.29mg
18.54%
Vitamin B1:0.24mg
15.95%
Magnesium:61.93mg
15.48%
Vitamin B2:0.23mg
13.45%
Folate:46.78µg
11.69%
Iron:1.77mg
9.85%
Zinc:1.24mg
8.29%
Copper:0.16mg
8.22%
Calcium:46.8mg
4.68%
Vitamin B12:0.23µg
3.77%
Vitamin K:1.98µg
1.88%
Vitamin E:0.23mg
1.54%
Source:My Recipes