Baked Lemon Herb Chicken Breasts

Chicken breasts offer a great source of protein, and they can be cooked so many different ways and compliment a variety of dishes.  For example, for dinner I would have a chicken breast with sides of rice, potatoes and asparagus/broccoli.  A chicken breast contains approximately the same amount of protein as a scoop of protein powder, so next time you get out of the gym try this recipe instead of guzzling down that sandy mixture. 

Protein: 30-40 grams
Servings: 4 breasts
Prep time: 15 minutes
Inactive prep time: 10 minutes
Cook time: 35 minutes

Ingredients:
1/4 cup olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon lemon zest (2 lemons)
2 tablespoons lemon juice
1 whole lemon (3 lemons in total should do the trick)
1 teaspoon thyme leaves
salt and black pepper
4 boneless chicken breasts

1. Preheat the oven to 400 degrees F.
2. Warm olive oil over medium-low heat, add garlic, and cook just for a minute, not letting the garlic brown.  Remove from heat, and add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon of salt.  Pour mixture into a baking dish.

 3. Pat chicken breasts dry and place them in the sauce.  Brush the chicken breasts with olive oil and sprinkle them with salt and pepper.  Cut the lemon in 8 wedges and stick them in between the chicken breasts.

4. Bake for about 30-40 minutes. 

Enjoy! (sides: tomato salad and soy sauce eggplant w/ rice)

Recipe Source: Television Food Network