Lemon and Thyme chicken

Ingredients:

• One 3 Chicken Breast’s
• 1 tsp freshly ground black pepper
• 1/2 teaspoon salt
• 2 large lemons
• 6 garlic cloves, peeled
• Six 4" fresh thyme sprigs or 2 teaspoons dried thyme leaves
• Additional fresh thyme sprigs, to garnish

Method:

Preheat oven to 350deg F.

Sprinkle chicken with 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt.

On work surface, roll lemons, pressing down slightly with heel of your hand, (go easy since I know you weight train, press lightly) until softened.

With skewer or toothpick, pierce each lemon 15 times about 1" deep. Sprinkle chicken evenly with remaining 1/2 teaspoon pepper and 1/4 teaspoon salt.

Place chicken, breast-side up, onto rack in large roasting pan; roast 30 minutes – 1 hour until chicken is cooked through and juices run clear when pierced with fork

Remove from oven; let stand 10 minutes. Remove and discard skin from chicken and lemons, garlic and thyme

Nutrition: Per Serving

Calories: 165g

Protein: 15g

Carbohydrates: 1g