Greek Chicken with Lemon and Mint

recipe
When you tuck fresh herbs under the skin of the chicken breast, the chicken meat absorbs the flavor of the herbs, but not much of the fat in the skin.

Yield:

4 servings (serving size: 1 chicken breast half)

Recipe from

Oxmoor House

Nutritional Information

Calories 253
Caloriesfromfat 0.0 %
Fat 7.4 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 42.2 g
Carbohydrate 2 g
Fiber 0.7 g
Cholesterol 105 mg
Iron 1.5 mg
Sodium 410 mg
Calcium 39 mg

Ingredients

3 tablespoons grated lemon rind
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 garlic cloves, minced
4 (8-ounce) bone-in chicken breast halves

Preparation

1. Preheat oven to 375°.

2. Combine first 7 ingredients in a small bowl. Spread mixture under skin of each chicken breast.

3. Bake chicken at 375° for 1 hour or until done. Remove and discard skin before eating, if desired (analysis does not include skin).

carbo rating: 1

Note:

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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