Lemon Chicken

This is an old tried and true recipe for me.  In fact, it's often my go to recipe when I am taking a meal to someone who has just had a baby or surgery of some kind.  Just marinate some chicken in a delicious sauce, grill or bake it, cook up some rice or potatoes and make a green vegetable and you are set!  I served this with Greek Style Spaghetti Squash last time I made it and it was a great side to go with the chicken!  Enjoy!

Lemon Chicken 

2 1/2 lb. boneless, skinless 
chicken breasts (10, 4 oz. breasts)
2/3 c. freshly squeezed lemon juice
4 T. extra virgin olive oil
2 t. dried thyme
2 t. dried oregano
2 t. salt
1 t. pepper
8 garlic cloves, minced

Place the chicken in a large re-sealable bag and set aside.  In a medium bowl whisk together the lemon juice, olive oil, thyme, oregan, salt, pepper and garlic.  Pour the marinade over the chicken and seal the bag.  Place the bag in a dish with sides (in case it leaks in the fridge) and refrigerate for at least 2 hours and up to 6 hours.  When you are ready to cook the chicken remove it from the marinade, place in a single layer in a baking dish that has been sprayed with cooking spray and bake at 375 for 30-40 minutes.  This is also delicious grilled (pictured here.) 

10 servings (188 calories each serving) according to my calculator on loseit.com