Recipes

[b][size=150]Bite Sized Lemon-Rosemary Chicken[/size][/b]

[b]Ingredients:[/b]

6 tbsp Oil, safflower
2 tbsp fresh lemon juice
2 tbsp fresh lemon peel
2 tsp fresh rosemary, chopped
1 tbsp chopped parsley
1 pinch black pepper
1 pinch kosher salt
1 1/2 lb boneless skinless chicken breasts, cut into 24 pieces (about 1.5 inches each)

[b]Preparation:[/b]

Whisk together 4 tablespoons of safflower oil, lemon juice, lemon zest, rosemary, parsley, and salt and pepper in a bowl. When well mixed, add the chicken, stir until thoroughly coated, cover the bowl, and refrigerate. After 2-3 hours, take the bowl out and drain the chicken.

Heat 2 tablespoons of the oil in a skillet or sauté pan. Sauté chicken until cooked through, a little bit at a time, using additional oil as needed. When finished cooking, drain the chicken on paper towels to remove excess oil.

[b]Nutritional Info:[/b]
Serving size: 1 piece
Amount Per Serving
Calories 66.1
Total Carbs 0.2g
Dietary Fiber 0.1g
Sugars 0.1g
Total Fat 3.9g
Saturated Fat 0.4g
Unsaturated Fat 3.5g
Protein 7.4g
Sodium 24.7mg
Dietary Exchanges
Fat 1, Very Lean Meat 1