This dish is high in protein, a little tangy and very satisfying. My family loves it!
Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 40 - 45 minutes
1 cup tomato; chopped
2 lbs. chicken thighs
1/4 cup lemon juice
1/4 cup chicken broth
1 tablespoon grated lemon peel
1 tablespoon rosemary
1/4 teaspoon Salt
1/8 teaspoon black pepper; ground
Preheat oven to 350°F
Spread chopped tomato in the bottom of glass baking dish. Layer chicken on top of tomato. Mix lemon juice and chicken broth together and then pour on top. Sprinkle top with rosemary, salt, pepper and lemon peel.
Cover and bake 40 - 45 minutes or until chicken is done.
Serve with brown rice and a side vegetable.
Nutrition Analysis (per serving):
Total fat= 8.97g
Dietary fiber= 0.71g
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