Thank you SO much to Little J over at Whisk It Good! for this recipe! I saw it the other day on her site and, since I had a ton of fresh basil on hand, I decided to try it. Well it will NOT disappoint, it's amazing! The fresh basil and zest of lemon are such a great combination together and, best of all, it's so healthy for you! At only 197 calories per serving of chicken, pair this with some fresh veggies and you've got a great light meal. I even learned a new technique too which I love! Hope you guys enjoy it as much as we did!
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Servings: 5
Serving Size: 1 chicken breast
Calories: 197
Fat: 4 g
Carbs: 8 g
Fiber: 0.1 g
Protein: 24 g
Old Points: 4.3 pts
Points+: 4 pts
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Here are your ingredients:
5 chicken breasts (boneless, skinless)
2 Tbsp. extra virgin olive oil
2 Tbsp. extra virgin olive oil
1 Tbsp. garlic, minced or chopped fine
1/3 cup white wine (choose whatever wine you like to drink!)
2 Tbsp. lemon zest
1 large bunch of basil, julienned and chopped
1 tsp. salt
1/2 tsp. pepper
Juice of one lemon (slice and reserve leftovers)
To obtain more flavorful and jucier meat, always brine in advance. This is a technique I just tried for the first time and I noticed a HUGE difference. For boneless, skinless chicken breasts you only need to let the chicken brine for 30 to 60 minutes. In a large plastic bag (or glass bowl or dish), pour 1 quart of cold water, 1/2 cup kosher salt or 1/4 table salt and 1/2 cup sugar. Mix well, place chicken in bag and let sit for 30 minutes to an hour. Learn more about brining at Cooks Illustrated.
Preheat oven to 400 degrees F. Heat olive oil in a small pan over medium heat. Add garlic and let cook for about 1 minute, you don't want to burn the garlic. Remove from heat. Stir in wine, lemon zest, basil, salt and pepper.
Arrange chicken breasts in a baking dish. Season breasts with salt and pepper. Pour lemon basil sauce over chicken and bake for 30 to 40 minutes. Keep covered and let sit for 10 minutes before serving.
16 lovely comments:
Hmmm Yum! I'd love to try this! You have a lot of recipes here and I have to come back to check more. Thanks for sharing and adding me in FoodBuzz!
This sounds like a great, light meal! Love the combination of basil with lemon. Very spring-like :o)
This looks so fantastic...what awesome pairings...basil and lemon and chicken. Love it!
Kelly, I have this on my menu for next week! Sounds like the perfect spring dish!!
Such a perfect dish for spring! I love lemon chicken...I have to give this a try! Yummy! :)
I made this last night and it turned out GREAT. Even Brian liked it and he is the pickiest eater! Thanks for the recipe :) It is especially delicious to drink the same wine in the recipe with dinner, very good!
Aw thanks Kristyn! Glad to hear you and Brian liked it and YES the wine goes perfect with dinner :)
YAY I'm glad it was a hit :D
This dish sounds like a perfect quick dinner. I love all the flavor and the fact that it looks so healthy!
I see that sugar is used in the brining process; has anyone used sugar substitutes vs sugar?
just tried this recipe tonight and it was delicious and easy. next time, i would use a little less lemon for 1.4 lbs of chicken and i think it would help if the lemon zest part was based on how many lemons one should use as opposed to tbsp measurement !
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Two questions:
- where do you add the lemon juice? I am assuming in with the wine and other sauce ingredients.
- do you bake this covered, or cover it when you remove it from the oven and let it sit?
I'm new to all of this and don't want to mess it up! :)
Hi Christy! Sorry I wasn't more clear :) I added the lemon juice alone with the wine and zest then baked the chicken covered in the dish, then allow the chicken to sit 10 minutes after baking still covered :) Hope that helps!!
Was delicious! Note the recipe page says 2 Tbsp of olive oil but the printable version says 1/2 cup! I'm assuming using 2 Tbsp. olive oil is used for the 4 points.
I am just loving your blog! My family and I just started our journey to eating healthier and becoming the best we can be as a family unit. I have never tried to brine chicken before, honestly, I thought there was more to it- laughably now knowing how simple it was. I am so glad that you posted the information on how to do so because I could certainly tell a difference in our chicken breast- and that is practically all we ever eat- what a difference! Even my almost two year old gobbled quite a bit of it up. We paired it with a small side of whole grain angel hair pasta in a lemon garlic "sauce" with baby spinach. Very light meal but smiles all around! Thank you so much for sharing all of these recipes. They are certainly making their way into our monthly rotation and we don't feel like we are missing our old comfort foods while dieting as we are very satisfied so far. Again, thank you! You are saved in my favorites.
Going to make this tonight. I love your blog!! I will be coming back here for all my healthy recipes!! Thanks :)
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