Lemon Rosemary Chicken

(serves 4)

1 1/2 Tbsp. olive oil
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
4 (8 oz.) bone-in chicken breast halves, skinned
1 1/2 c. fat-free, less-sodium chicken broth
1/3 c. fresh lemon juice
1 rosemary sprig

Preheat oven to 375F.

Heat a large skillet over medium-high heat; add oil. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Add chicken; cook 3 minutes on each side. Arrange chicken in a 13x9-inch baking dish. Bake for 25 minutes or until a thermometer registers 165F. Remove from oven; cover and let stand 15 minutes.

Heat the same skillet over medium-high heat. Add broth, juice, and rosemary sprig. Bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 cup. Discard rosemary sprig; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with chicken.

Recipe from Cooking Light

Nutrition information per serving:

Calories 230
Total fat 8.9g
Saturated fat 1.8g
Cholesterol 89mg
Sodium 518mg
Carbs 2.3g
Dietary fiber 0.5g
Protein 334g