1/4 tsp each sea salt and fresh ground black pepper, divided
1 large juice orange, peeled, segmented and juices reserved
1 tsp raw honey
1 tsp champagne vinegar
1 6-oz bunch watercress, tough stems trimmed
1/4 cup thinly sliced red onion
Instructions
ONE- Preheat oven to 450 F. In a 9-inch square roasting pan, combine chicken, rosemary, garlic,lemon and 1 tbsp oil. Season with 1/8 tsp each salt and pepper and toss to coat. Bake until chicken is no longer pink inside adn juices run clear, 20 to 22 minutes.
TWO- Meanwhile prepare salad, whick reserved orange juice, remaining 1/8 tsp each salt and peper. Add watercress, onion and orange segments and toss gently to coat. Divide chicken, garlice, lemon wedges, rosemary and salad among serving plates.
Serving
Suggestions
270 Calories, 9 g fat, 13 g carbs, 3 g fiber, 35 g protein.
Originally Submitted
10/19/2012
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