Lemon Rosemary Chicken

By Tonya_Speed

NUTRITION per serving: 152 Calories; 4g Fat; 26g Protein; 2g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Fat. Points: 3

Ingredients

• DO-AHEAD TIP: Marinate chicken overnight or for at least 4 hours.
• 1/2 cup lemon juice
• 1 tablespoon vegetable oil
• 1 garlic clove, pressed
• 1 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 (4-oz.) boneless skinless chicken breast halves

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a large zipper-topped plastic bag, combine first 6 ingredients (lemon juice through pepper); add chicken, seal bag and turn to coat; refrigerate overnight or for at least 4 hours, turning bag frequently. Place chicken in a slow cooker; pour marinade on top. Cover and cook on LOW for 6 to 8 hours.

LC SERVING SUGGESTION: Baked Hubbard squash and steamed green beans.
SERVING SUGGESTION: Add steamed red skinned potatoes.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.