Lemon Herb Chicken

2 Jun

For me, this dish was just okay. I think because of the name of it, I was expecting something entirely different from what this is. I am not a huge fan of mint in my food. I feel like the flavor overwhelms whatever else it is cooked with. I probably should have thought about that before cooking this, but since I use it so rarely, I tend to forget that I don’t like it. So…fair warning this is not your typical lemon-herb dish. It doesn’t really taste lemony at all actually. And to be honest, if I make it again I will omit the mint and probably substitute parsley or another herb I enjoy. I served this dish with steamed asparagus (which I typically can’t stand, but lightly drizzled with balsamic vinegar it’s delicious!) and Jasmine rice. I was super nervous about the rice because I’ve only ever really had white rice or yellow rice unless it was something flavored out of a box. But to my surprise it was really good. The combination had the chicken been more lemony would have been fantastic as well.

**Recipe from Men’s Health Magazine

Lemon Herb Chicken

2 Tbsp + 4 tsp olive oil
2 large chicken breasts
Juice and zest of 1 lemon
1/3 cup each fresh parsley, mint, and basil
Salt and pepper
1/3 cup white wine

1. Heat 2 Tbsp olive oil in an ovenproof skillet on high heat. Place the chicken in the skillet and sear for 2 minutes per side.

2. While the chicken cooks, put the remaining 4 tsp oil, along with the lemon juice, zest, and herbs, into a blender or food processor and pulse until well mixed. Place the skillet with the chicken in a 400°F oven to roast for 8 minutes.

3. Remove the skillet from the oven and place the chicken on a plate. Season with salt and pepper, then pour the wine into the skillet, scraping up any brown bits from the bottom of the pan.

4. Add the herb sauce to the skillet and cook on the stove top for 1 minute, stirring frequently. Pour the sauce over the chicken. Makes 2 servings

Per serving 398 calories, 28 g protein , 6 g carbs, 24 g fat (4 g saturated), 2 g fiber, 93 mg sodium

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