Lemon Chicken
Simple and bright flavors of the Mediterranean come together to season fresh boneless skinless chicken breasts with lemon and capers, baked golden with bell peppers and garlic.
4
Servings
10 m
Preparation
45 m
Cooking
210
Calories
Ingredients
4 Fresh Boneless Skinless Chicken Breasts
1 teaspoon kosher salt
4-5 sprigs fresh thyme
1 tablespoon olive oil
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ orange bell pepper, thinly sliced
4 cloves garlic, crushed
1½ tablespoons capers
1 lemon, sliced
1 tablespoon lemon juice
¼ cup chicken stock
| Calories | 210 |
| Protein | 31 g |
| Total Fat | 7 g |
| Cholesterol | 85 mg |
| Sodium | 990 mg |
| Total Carbohydrate | 6 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
Directions
1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper. Place in skillet coated with vegetable cooking spray. Sear on chicken on both sides, about 3 minutes each. Set aside.
3. In casserole dish combine chicken stock, salt, peppers, lemon juice, lemons, capers and garlic. Place chicken in dish and top with olive oil and thyme sprigs. Cover dish in aluminum foil and bake 40-45 minutes or until chicken reaches internal temperature of 170°F.
| Calories | 210 |
| Protein | 31 g |
| Total Fat | 7 g |
| Cholesterol | 85 mg |
| Sodium | 990 mg |
| Total Carbohydrate | 6 mg |
*Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique
