Batchillo

Lemon Herb Roast Chicken with Rice

Lemon Herb Roast Chicken with Rice: a batch cooking recipe, 4 servings of 578 kcal and 51 g protein each. Keeps 4 days in the fridge and freezes well.

  • 4 servings
  • 10 min prep
  • 30 min total
  • 4 days in the fridge
  • Freezes well
  • Lunch · Dinner
Lemon Herb Roast Chicken with Rice

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
578 kcal 51 g 58 g 14 g 1.1 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 4 servings

  • 4 Chicken breast
  • 40 g Butter (4 tbsp)
  • 2 tbsp Lemon juice
  • 6 Garlic (4 whole and 2 chopped)
  • 2 tbsp Fresh parsley / cilantro (fresh and chopped)
  • 1 tbsp Thyme
  • 300 g rice

To taste: thyme, salt, pepper, olive oil, lemon

Contains: dairy (lactose). Free from: gluten, eggs, fish, shellfish, soy, peanuts, tree nuts. Always check the labels of the products you buy.

Method

  1. In a bowl, mix the melted butter with the lemon juice, 2 chopped garlic cloves, parsley and thyme.
  2. In a baking dish, pour in the mixture and spread it well. Place the 4 chicken breasts on top.
  3. Season with salt and pepper to taste. Lay the thyme sprigs over the breasts and drizzle with a little olive oil.
  4. Add 4 crushed garlic cloves and lemon slices (to taste).
  5. Bake for 20 min at 200 °C.
  6. Sprinkle with parsley and serve with rice (potatoes or vegetables). Enjoy.

Recipe based on pt.petitchef.com.

Batch cooking

These recipes cook in the same batch as this one, in the same session: