rice

Although I am actually not a huge fan of lemon flavored foods, I love this meal. The lemon doesn’t overwhelm the other flavors, and it’s a great combination with thyme. Plus, the lemon smells amazing, and just screams SPRINGTIME!! and FRESHNESS!! while it’s cooking. To me at least.

You will need:

2 -3 cloves garlic
1 – 2 tbl olive oil
2 lemons
2 chicken breasts
1 cups chicken broth
ground thyme
salt and pepper

Start by zesting one lemon.

Then mince your garlic cloves.

Combine your olive oil, lemon zest, garlic, and 1/2 tsp thyme in a bowl. Mix until combined.

Place your chicken breast in a pan, and pour in the chicken broth. Pardon my really old, stained, glass pan!

Then pour on your oil mixture, evenly covering both chicken breasts.

Sprinkle on some more thyme – I didn’t measure, just a light dusting. Add on salt and pepper.

Cut your second lemon into four wedges.

Squeeze the juice evenly over the chicken,

and then place the wedges in the pan.

Cover with foil, and cook at 375F for about fifty minutes, then uncover and cook for another ten. Serve with your favorite rice, and your veggie of choice! Make sure you drizzle the cooked juices over the rice – it’s heavenly.