Lex's Lite Roast Chicken Breasts Recipe

Name: Lex's Lite Roast Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 4 medium boneless skinless chicken breasts; ½ teaspoon kosher salt; ½ teaspoon fresh ground pepper; 2 tablespoons olive oil; 3 large onions, halved, sliced into half-moons (about 2 lbs); 2 cups celery, sliced; 2 teaspoons lemon zest, minced; 1 garlic clove, minced; ½ teaspoon dried thyme; ½ teaspoon red pepper flakes; 1 ½ teaspoons kosher salt; ½ teaspoon fresh ground pepper; ¼ cup fresh parsley, chopped; 12 loaf crusty French bread, cut into 3/4 inch slices; 1 lemon, juice of; ¼ cup chicken broth

Servings: persons

1 teaspoon olive oil
4 medium boneless skinless chicken breasts
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
2 tablespoons olive oil
3 large onions, halved, sliced into half-moons (about 2 lbs)
2 cups celery, sliced
2 teaspoons lemon zest, minced
1 garlic clove, minced
½ teaspoon dried thyme
½ teaspoon red pepper flakes
1 ½ teaspoons kosher salt
½ teaspoon fresh ground pepper
¼ cup fresh parsley, chopped
12 loaf crusty French bread, cut into 3/4 inch slices
1 lemon, juice of
¼ cup chicken broth

1
Preheat oven to 350F.
2
Rinse and pat dry the chicken breasts.
3
Season with salt and pepper.
4
Heat 1 teaspoon olive oil until hot but not smoking.
5
Saute the chicken breasts until golden.
6
Remove from pan, set aside covered to keep warm.
7
Add 2 tablespoons olive oil to saute pan and heat.
8
Saute onions and celery over medium heat for about 10 minutes; stirring occasionally.
9
If onions begin to look dry, sprinkle with a few tablespoons of chicken broth, as needed.
10
Add zest, garlic, thyme, red pepper, salt and fresh pepper.
11
Continue to saute until onions and celery and soft and translucent, about 5 more minutes; remove from heat.
12
Stir in parsley and set aside.
13
Prepare roasting pan with cooking spray.
14
Layer bread, onion mixture, then chicken in the pan.
15
Mix fresh lemon juice and chicken broth and pour over chicken breasts.
16
Cover the pan with foil and roast for 20 minutes.
17
Uncover pan and continue roasting until the chicken reaches 160-165F (5-10 minutes longer).
18
Check for doneness.
19
Remove from oven, loosely cover and let rest for 5 minutes.
20
To serve, spoon some bread and vegetables onto each plate and top with chicken breasts.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon olive oil, 4 medium boneless skinless chicken breasts, ½ teaspoon kosher salt, ½ teaspoon fresh ground pepper, and more.

Yes, Lex's Lite Roast Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lex's Lite Roast Chicken Breasts

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