Lemon Honey Rosemary Chicken
Zesty and citrusy lemon, aromatic herbs, and sweet honey give a lively Mediterranean touch to tender baked chicken.
4
Servings
10 m
Preparation
60 m
Cooking
436
Calories
Ingredients
1 Fresh Boneless Skinless Chicken Breasts
1/3 cup honey
1/4 cup lemon juice
2 teaspoons dried rosemary leaves, crushed
1/4 teaspoon red pepper flakes, crushed
| Calories | 436 |
| Protein | 44 g |
| Total Fat | 22 g |
| Cholesterol | 143 mg |
| Sodium | 139 mg |
| Total Carbohydrate | 13 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 350°F. Spray a jelly roll pan with nonstick cooking spray. Place chicken in pan.
2. Combine honey, lemon juice, rosemary and red pepper. Brush half of sauce over chicken.
3. Bake chicken, brushing frequently with remaining sauce, 1 hour or until done (internal temp 180°F).
| Calories | 436 |
| Protein | 44 g |
| Total Fat | 22 g |
| Cholesterol | 143 mg |
| Sodium | 139 mg |
| Total Carbohydrate | 13 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
