Lemon Herb Roasted Chicken
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2 lemons, halved
2 tablespoons fresh basil leaves, coarsely chopped
4 boneless, skinless chicken breasts (2 1/4 lb)
2 teaspoons garlic/herb seasoning
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white balsamic glaze, divided
1/4 cup crumbled goat cheese
1. Preheat large sauté pan on medium-high 2-3 minutes. Season chicken on both sides with seasoning, salt, and pepper (wash hands). Place oil in pan, then add chicken and lemons (cut side down); cook chicken 3-4 minutes on each side or until browned.
2. Transfer chicken to 2-quart baking dish; use tong handles to squeeze juice from lemons over chicken. Top with 1/4 cup balsamic glaze; bake 18-20 minutes or until chicken is 165°F.
3. Transfer chicken to serving plates; stir remaining 1/4 cup glaze into pan drippings. Top chicken with cheese, basil, and drizzle with pan sauce. Serve.
CALORIES (per 1/4 recipe) 430kcal; FAT 14g; CHOL 145mg; SODIUM 460mg; CARB 19g; FIBER 0g; PROTEIN 53g; VIT A 2%; VIT C 10%; CALC 4%; IRON 10%