Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 4. Each serving: 1.5 cups
Recipes
Garlic Chicken
| Nutrition Information | |
| Calories: | 359 |
| Total Fat: | 4.5g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 72mg |
| Sodium: | 73mg |
| Carbohydrates: | 47g |
| Dietary Fiber: | 31g |
| Sugars: | |
| Protein: | 4g |
| Vitamin A: | |
| Vitamin C: | |
| Calcium: | |
| Iron: | |
8 chicken breasts, boneless, skinless
Grated peel and juice of 1 lemon
Black pepper to taste
Crushed garlic - 2 cloves
Pinch dried thyme leaves
8 cups steamed brown rice
Place chicken breasts in large shallow baking pan and top with lemon, pepper, garlic and thyme. Preheat oven to 350 degrees. Bake chicken until done, about 15 minutes.
Meanwhile, cook rice in rice steamer or according to package directions..
Put half of rice and 4 chicken breasts in refrigerator for Days 2 and 3. Serve chicken with rice and large tossed salad.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!