Lemon MarInade for Chicken

Here is one of my favorite recipes for skinless/boneless chicken breasts.

2 Lemons

2 Tbls of Olive oil

½ a red onion

4 cloves of garlic

2 fresh sprigs of rosemary

4 skinless/boneless chicken breasts

Squeeze the juice of the 2 lemons into a glass dish you can use to place the chicken breasts.  Add the olive oil, mixing well with fork. Dice the red onion into small pieces. Dice the garlic. Strip the rosemary leaves from the sprigs, and dice. Add everything to the lemon juice and oil and mix well.

Drench the chicken breasts in the mixture well on both sides. Cover and place in the refrigerator for at least 3hrs. This is great to leave all day to marinade.

Cooking instructions:  

Preheat oven to 400degrees.

Heat a pan with olive oil. Lay chicken breasts down in pan smooth side down. Let cook for 5mins without touching, flip and repeat. The chicken should be golden brown.

Place chicken on sheet pan and drizzle with left over lemon marinade. Bake in oven for 20 minutes, or until juices run clear. Allow to rest for an additional 10mins before slicing into mandolins.  

Serve over a bed of mixed freshly steamed vegetables.

The chicken breast marinaded is about 200cals for one serving. Without carbs added and only veggies, this dinner could easily fall under 250cals per serving.