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Lemon Rosemary Chicken In Foil Recipe
|Chicken breasts||2 , rinsed, skinned, boned, and cut in half|
|Dried rosemary||2 Teaspoon|
|Scallions||2 , chopped (White And Tender Greens)|
|Butter/Vegetable oil||1 Tablespoon|
|Carrot||1 Large, peeled and julienned|
Serving size: Complete recipe
Calories 581 Calories from Fat 163
% Daily Value*
Total Fat 19 g28.5%
Saturated Fat 9.7 g48.3%
Trans Fat 0.1 g
Cholesterol 231.8 mg
Sodium 288.2 mg12%
Total Carbohydrates 28 g9.3%
Dietary Fiber 12.5 g50%
Sugars 4.1 g
Protein 83 g165.3%
Vitamin A 262.4% Vitamin C 182.4%
Calcium 28.6% Iron 38.2%
*Based on a 2000 Calorie diet
Place each chicken breast on large square of foil.
Cut one lemon in 4 wedges for squeezing juice, the other in thin slices.
Squeeze lemon juice over each breast.
Sprinkle each with herbs and scallions.
Cover with butter and lemon slices and place julienned carrots on top.
Seal foil tightly and place in pan.
Bake for 25 to 30 minutes.
Remove from foil, discard lemon slices and serve with carrots on top.