Lemon-Rosemary Chicken

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

Suggestions


Welcome to a delightful culinary experience with our Lemon-Rosemary Chicken! This dish is not only a feast for the senses but also a healthy option for those seeking a dairy-free meal. With its zesty lemon flavor and aromatic rosemary, this recipe is sure to impress your family and friends at any lunch or dinner gathering.

In just 45 minutes, you can create a wholesome meal that serves four, making it perfect for a cozy family dinner or a casual get-together. The combination of tender, boneless chicken breasts and a vibrant stir-fry vegetable medley ensures that every bite is packed with flavor and nutrition. Plus, with only 222 calories per serving, you can indulge without the guilt!

The simplicity of this recipe is one of its greatest charms. Utilizing an oven bag not only makes for easy cleanup but also locks in moisture, resulting in juicy chicken and perfectly cooked vegetables. The aromatic blend of rosemary and lemon pepper elevates the dish, making it a standout main course that will have everyone asking for seconds.

So, roll up your sleeves and get ready to impress your taste buds with this Lemon-Rosemary Chicken. It’s a dish that embodies the essence of home-cooked comfort while being light and refreshing. Enjoy the process and savor the delicious results!

Ingredients

  • tablespoon flour all-purpose
  • tablespoon rosemary leaves fresh divided chopped
  • teaspoons lemon pepper divided
  • medium onion sliced cut in half and
  • 0.5 teaspoon salt divided
  •  chicken breast boneless skinless
  • large size ginger tea bags (large size -- 14- x 20-inch)
  • 16 ounce savory vegetable 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