Lemon & Rosemary Baked Chicken

 

This week marks a new chapter in my cooking adventure - I've begun to cook my lunches a week in advance!  I used to be a big fan of Lean Cuisine, but their food is over processed, high in sodium, and I knew I could prepare healthier, diet-friendly food on my own.  This week I went with a WeightWatchers baked chicken recipe and paired the chicken with some steamed vegetables - enough to last all week.  The chicken tastes so good I think I'll prepare it again next week, but maybe slice it thin for sandwiches or salads.  Recipe is for four chicken breasts.

Ingredients:

• Four Boneless, Skinless, Chicken Breasts
• 1 Tsp. Olive Oil
• 2 Tbsp. Fresh, Chopped Rosemary
• 2 Tbsp. Fresh, Chopped Parsley
• 2 Tbsp. Lemon Juice
• 1/4 Cup Low-Sodium Chicken Broth

Directions:

• Preheat oven to 400°. 
• Coat medium-sized baking dish with cooking spray.
• Season both sides of chicken breasts with salt and pepper to taste.
• Place chicken in baking dish.
• Drizzle olive oil over chicken.
• Sprinkle rosemary and parsley over chicken.
• Drizzle lemon juice over chicken to taste.
• Pour chicken broth around chicken to fill bottom of baking dish.
• Bake for 30 minutes or until chicken is thoroughly cooked.