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Rosemary & Oregano Chicken
- 4 x 125 g chicken breast fillets, skin and fat removed
- Marinade
- 2 teaspoons dried rosemary
- 2 teaspoons dried oregano
- 1 tablespoon chilli paste
- 3 tablespoons lemon juice
- 3 tablespoons soy sauce
- 1 teaspoon crushed garlic
- 1 tablespoon honey
- 1 teaspoon sesame seeds (optional)
- 1 tablespoon oil-free French dressing
Place chicken in a dish or bowl. Combine marinade ingredients. Pour over chicken and turn to coat. Refrigerate for 2 hours to marinate.
Preheat oven to 180?. Place chicken fillets on a non-stick baking tray lined with baking paper. Bake for 30-35 minutes, basting occasionally with marinade.
Serves 4
Per serve: Kilojoules: 846 Calories: 202
Fat: 4 g Saturated fat: 0.8 g Fibre: 1.2 g
Carbohydrate: 10,1 g Protein: 30.2 g
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