8chicken breasts, boneless and skinless (6 oz. each)
3medium lemons, thinly sliced (about ½ cup)
Marinade Ingredients
½cuplemon juice
6garlic cloves, minced
1tspsalt
1tspdried thyme
½tsppepper
¼tspground allspice
¼tspground nutmeg
Spice Ingredients
2tsppaprika
½tspgarlic salt
½tsplemon pepper
¼tspground allspice
⅛tspground cinnamon
Instructions
In a small bowl, whisk the marinade ingredients until blended.
Pour ½ 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 minutes or until the chicken is 165°F.
Notes
For Flex™ Patients: Serve with 1/4 of an avocado (sliced) on the side. Recipe Yields: 48 servings of protein and 1 serving of fruit.