Protein: 27 g
Carbs: 3 g
Fat: 5 g
Saturated Fat: 1 g
Sodium: 78 mg
Fiber: 0 g
Start roasting and let the aroma of fresh herbs and garlic fill your kitchen with this terrific chicken dish! This pairs well with asparagus and wild rice.
1 pound skinless boneless chicken breast
Black pepper to taste
1 tablespoon olive oil
10 garlic cloves, peeled
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1/4 cup white wine
1/4 cup low sodium fat free chicken broth
Sliced lemon wedges
||Preheat oven to 400. In a dutch oven over medium-high heat, brown chicken in olive oil. About 2-3 minutes each side. Transfer chicken to a plate.
||Add garlic to dutch oven. Cook, stirring for about 1 minute. Remove from heat.
||Add chicken and sprinkle with rosemary, thyme and black pepper to taste. Add white wine and broth, stir to combine.
||Cover dutch oven and transfer to oven and roast for about 20 minutes. Baste chicken often.
||Uncover pan and continue to roast until chicken is done, about 30 minutes more.