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Lunch: Roasted Chicken Breasts
These Quick Roasted Chicken Breasts can be used for anything ? serve with steamed veggies and brown rice, use them for chicken salad, or slice thinly for a sandwich with whole grain bread, spicy mustard, fresh spinach and thinly sliced tomato. Make them o
This recipe includes superfoods such as:
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Cooking Spray
4 4-oz boneless, skinless chicken breasts
1 teaspoon salt (optional)
½ teaspoon ground black pepper
1 Tablespoon olive oil
¼ cup lemon juice
2 Tbsp minced garlic
1 ½ tsp. paprika
Instructions
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.
Place the chicken breasts on the baking sheet.
In a small bowl, combine salt, pepper, olive oil, lemon juice and garlic and whisk until combined.
Brush on or pour lemon juice mixture over each chicken breast, coating evenly.
Sprinkle each chicken breast evenly with paprika and bake in oven for 35 minutes or until the chicken is cooked to an internal temperature of 165 degrees F.
Let the chicken breasts rest, covered with foil for 10-15 minutes before slicing or serving.
MAKE IT GLUTEN-FREE: Make sure your spices are gluten free and this recipe can be gluten free.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 170 kcal | ||
| Fat 6 g | ||
| Carbohydrate 3 g | ||
| Protein 24 g | ||
| Cholesterol 65 mg | ||
| Saturated Fat 1.3 g | ||
| Sodium 60 mg | ||
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