Ingredients:
- 8 chicken breasts, boneless and skinless (6 oz. each)
- 3 medium lemons, thinly sliced (about 1/2 cup)
Marinade Ingredients:
- 1/2 cup lemon juice
- 6 garlic cloves, minced
- 1 tsp salt
- 1 tsp dried thyme
- 1/2 tsp pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
Spice Ingredients:
- 2 tsp paprika
- 1/2 tsp garlic salt
- 1/2 tsp lemon pepper
- 1/4 tsp ground allspice
- 1/8 tsp ground cinnamon
Directions:
- In a small bowl, whisk the marinade ingredients until blended.
- Pour 1/2 the marinade into a large resealable plastic bag. Add chicken, seal the bag, and turn to coat. Refrigerate for 1 hour. Cover and refrigerate the remaining marinade.
- Preheat oven to 350°F.
- Spay a baking dish with zero-calorie nonstick cooking spray. Arrange lemon slices in the dish.
- Drain chicken and discard marinade. Place chicken over lemon slices.
- Mix spice blend ingredients; sprinkle over chicken. Drizzle with reserved marinade.
- Bake chicken covered for 35-40 mins. or until the chicken is 165°F.
For Flex™ Patients: Serve with 1/4 of an avocado (sliced) on the side.
Recipe Yields: 48 oz. of protein | 1 cup of fruit
