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Deanne Beller Rayborn
Lemon chicken with zucchini
Chicken fillet from the oven with lemon, potato, zucchini and white cheese.
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Ingredients
Directions
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Preheat the oven to 220 ºC.
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Cut open the chicken fillets as envelopes.
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Cut half of the lemon into half slices and the rest into wedges.
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Put the lemon slices and the rosemary in the chicken breast. Close and stick with a stick.
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Clean the potatoes. Cut the potatoes into wedges.
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Cut the onion into wedges and the courgette into half slices. Spoon the potatoes with the onion, zucchini and oil and put in the baking dish.
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Put the chicken fillets in between. Crumble the cheese coarsely above the dish and sprinkle with salt and pepper.
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Bake in the preheated oven in 35-40 minutes until golden brown and done. Serve with lemon wedges.
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Nutrition
510Calories
Sodium28% DV665mg
Fat26% DV17g
Protein66% DV33g
Carbs18% DV54g
Fiber24% DV6g
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