Rosemary Lemon Chicken, simple and easy
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 68.0
- Total Fat: 2.0 g
- Cholesterol: 16.7 mg
- Sodium: 6.0 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.3 g
- Protein: 4.9 g
View full nutritional breakdown of Rosemary Lemon Chicken, simple and easy calories by ingredient
Introduction
This is a very simple recipe that I learned when I was ten, but it's very delicious and filling. This is a rather large recipe because I'm used to cooking for a crowd. This is a very simple recipe that I learned when I was ten, but it's very delicious and filling. This is a rather large recipe because I'm used to cooking for a crowd.Number of Servings: 12
Ingredients
-
Chicken breast, skinless 6 oz
White Rice, 2 cups
Lemon Juice, 1 cup
Water, 4 cups
White Onion, 1/2
Garlic, 2 cloves
Rosemary, to taste
Pepper, to taste
Lemon, 1/2 for garnish
Directions
Start by preheating your oven to 350 degrees Fahrenheit.
Measure two cups of rice (uncooked) into a rectangular glass pan, the exact size of the pan does not matter as long as it fits everything. I usually use a 9x13 inch pan.
Chop two cloves of garlic and half a medium white onion and mix into rice.
Mix rosemary and pepper with rice, then add four cups of water and one cup of lemon juice.
Then trim fat from chicken breast(s) and cut into small pieces about 2x2x1 inches big. Arrange on top of rice, don't worry if there's a lot of water, it's supposed to be like that and most will cook off. Sprinkle some rosemary onto the chicken. Slice lemon and place it in random places in the pan.
Cover with tin foil and bake in oven for one hour or until the chicken is fully cooked and rice is to desired doneness.
Serving Size: Makes 12 .5-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SILENTROSE510.
Measure two cups of rice (uncooked) into a rectangular glass pan, the exact size of the pan does not matter as long as it fits everything. I usually use a 9x13 inch pan.
Chop two cloves of garlic and half a medium white onion and mix into rice.
Mix rosemary and pepper with rice, then add four cups of water and one cup of lemon juice.
Then trim fat from chicken breast(s) and cut into small pieces about 2x2x1 inches big. Arrange on top of rice, don't worry if there's a lot of water, it's supposed to be like that and most will cook off. Sprinkle some rosemary onto the chicken. Slice lemon and place it in random places in the pan.
Cover with tin foil and bake in oven for one hour or until the chicken is fully cooked and rice is to desired doneness.
Serving Size: Makes 12 .5-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SILENTROSE510.