Lemon Thyme Roasted Chicken Breasts


 This recipe for Lemon Thyme Roasted Chicken Breasts is a change of pace for boneless chicken breasts.  It will work with boneless thighs also. If you have fresh thyme do use it as the thyme and the lemon zest are what give it the bright fresh taste.
 This is healthy, easy to make and the leftovers make a great lunch the next day, either as a sandwich, wrap or just eat the cold chicken which is how Bettie likes it. 
 I adapted this recipe from a recipe that was on PBS's web site. They served it on pasta with a lemon sauce, but I wanted it to stay healthy and I can not eat pasta. We had it with a green salad for a easy to fix and eat meal.

Lemon Thyme Chicken
3 skinless, boneless chicken breast halves
½ tablespoon lemon zest
½ tablespoon of kosher salt
¼ teaspoon ground pepper 
1 tablespoon fresh thyme leaves
2 tablespoons of olive or vegetable oil
 Preheat oven to 350° F.
In a small bowl mix the thyme, zest, salt and pepper. (fingers work well)
Line a rimmed baking sheet with aluminum foil and coat lightly with non stick spray
Coat the chicken breast with the olive oil. Season both sides of the chicken with the lemon thyme seasoning. Place on baking sheet and bake in oven for 30 - 40 minutes until done. Cooking time will vary with the size of the breast pieces.
 Turn to coat both sides with any oil or juice left in pan and serve.

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