| 14 | 95 | 535 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h | 35 min | 8 |
| 1 cup | Extra virgin olive oil (for marinade) |
| 1/2 cup | Lemon juice (for marinade) |
| 6 clove(s) | Garlic (minced, for marinade) |
| 1 1/2 tsp | Salt (for marinade) |
| 1 tsp, ground | Thyme, dried (for marinade) |
| 1/2 tsp | Black pepper (for marinade) |
| 1/2 tsp | Allspice, ground (for marinade) |
| 1/4 tsp | Nutmeg, ground (for marinade) |
| 8 breast | Chicken breast, skinless |
| 3 medium | Lemon (thinly sliced) |
| 2 tsp | Paprika |
| 1/2 tsp | Garlic salt |
| 1/2 tsp | Lemon pepper |
| 1 dash | Cinnamon |
1. Marinade: In a small bowl, whisk olive oil, lemon juice, garlic, 1 tsp salt, thyme, pepper, 1/4 tsp allspice and nutmeg until blended.
2. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat.
3. Refrigerate 1 hour. Cover and refrigerate remaining marinade.
4. To cook chicken: Preheat oven to 350°F.
5. Arrange lemon slices in two greased 11x7in. baking dishes.
6. Drain chicken, discarding marinade in bag. Place chicken over lemon slices.
7. Mix paprika, garlic salt, lemon pepper seasoning, 1/4 tsp allspice and cinnamon and sprinkle over chicken. Drizzle with reserved marinade.
8. Bake, covered, 35-40 minutes or until a thermometer reads 165°F.
Chicken
is an excellent source of lean protein, it aids in muscle growth and repair
| Fruit | 0.5 |
| Meat | 2.6 |
