This is a great recipe to make over the weekend. Cooking the chicken all at once allows you to practice menu planning, enabling you to use cooked chicken throughout the week.
Servings: 6 Serving Size: 4 ounces
1 1/2 pounds skinless chicken breasts
juice of 1 lemon (3 tablespoons)
1 tablespoon canola oil
1/4 cup dry oregano
salt and pepper
- Preheat the oven to 450 degrees F.
- Place the chicken breasts in a roasting pan. Pour the juice and oil over the breasts and toss them to coat. Sprinkle the chicken breasts with the oregano and salt and pepper to taste.
- Bake the chicken for 22 minutes or until crisp and golden on the outside and moist on the inside. Remove it from the oven and let it cool for 5-10 minutes before slicing.