served with creamy brown rice and zucchini
I used a pan that was just big enough for the chicken.
Coat each side of the chicken with cooking spray. I used coconut oil.
Sprinkle salt, pepper, and herbs de provence on each side.
Add butter and chicken broth to pan.
Lightly cover with foil and bake at 375* for about 30 minutes. Remove foil for the last 10 minutes to brown top of chicken.
Squeeze lemon once out of the oven and ready to serve..
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 250 | ||
Calories from Fat: 120 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 99.1mg | 31 % | |
Sodium 285.2mg | 10 % | |
Potassium 423.3mg | 11 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 3.6g | ||
Protein 29g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 250
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