Rosemary Lemon Chicken With Vegetables |
Course : Chicken
Serves: 4 |
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Ingredients:
4 medium chicken breasts -- skin removed |
1/2 Cup lemon juice |
1 teaspoon lemon peel -- finely grated |
2 tablespoons honey |
2 tablespoons vegetable oil |
2 tablespoons fresh rosemary leaves -- chopped |
1 pound baby red potatoes -- (8) |
1 pound carrots -- (8) peeled |
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Preparation / Directions:
Parboil potatoes and carrots (about 5 minutes). Rinse in cool water,
drain and set aside. Marinate chicken in rest of ingredients for 30
minutes to serveral hours. Cover and bake at 375 for 30 minutes. Remove
cover , add potatoes and carrots, and bake for another 20 minutes.
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Nutritional Information:
412 grams of fat: 11 mg.
cholesterol: 66 g. fiber: 6 mg. sodium:
116 % calories from fat: 23 |
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