4 Boneless/Skinless Chicken Breasts(4ounces each).
1 teaspoon grated lemon peel.
2 tablespoons lemon juice.
2 teaspoons extra-virgin olive oil.
1 teaspoons dried oregano.
1 garlic clove,minced.
1/4 teaspoon salt.
1/8 teaspoon black pepper.
1 lemon,cut into wedges
baby spinach leaves(optional)
Place chicken breasts in 1-gallon resealable food storage bag. Add remaining ingredients,except lemon wedges and spinach. Seal bag and shake to coat chicken completely.(At this point,chicken breasts not being cooked and served can be divided into portions and placed in a 1-quart resealable freezer bag and seal. Freeze flat for ez storage and faster thawing.)
Refrigerate chicken at least 30 minutes or up to 8 hours.
Heat nonstick skillet over medium heat until hot. Add chicken and cook 3 minutes.Turn chicken and reduce heat to medium-low.Cook 7 minutes or until no longer pink in center.
Remove from heat.Serve with lemon wedges and spinach leaves,If desired.
To thaw frozen chicken breasts,place freezer bag in refrigerator overnight.Alternatively,open the freezer bag and on a microwaveable plate. Defrost according to your microwave's instructions and cook as directed above.
- Total Fat-2g
- Cal. from Fat-11%
- Sat. Fat