This is a SUPER easy and healthy weeknight fave of ours. I saw this on a blog I follow and love [Designer Bags + Dirty Diapers
], and it’s become a major staple in our house. I crave this one now, and I don’t feel one bit bad about it! It’s less than 250 calories for a good portion of this yummy chicken.
All you do is layer on the goodness: EVOO + thyme sprigs + chicken with S&P + goat cheese + lemon slices. Boom. Chicka. Boom. Boom.
I have to say that my favorite things to eat and cook are the ones that highlight good quality, fresh ingredients. Here, the lemon and thyme are such a nice tangy highlight to compliment the sinfully delicious goat cheese.
We had ours with German Potatoes because I felt like having some bold flavors that night. The meal came in at less than 500 calories, but you’d have thought it was at least double that for the flavor it packed.
Roasted Chicken with Goat Cheese + Lemon
2 tbs. EVOO
6 fresh thyme sprigs
Freshly ground black pepper
Boneless, skinless chicken breasts (I usually do two large and that’s enough for Jon and I plus leftovers for Corey)
2 oz. goat cheese
1 lemon, sliced
Preheat the oven to 375.
Pour the EVOO into the bottom of a 13×9 Pyrex or a Dutch oven. Make a “bed” for the chicken using thyme sprigs. Generously season both sides of the chicken with salt and pepper. Lay the chicken on the thyme, then crumble the goat cheese on top. Try to keep as much cheese on the chicken as possible. Sandwich it all together with the lemon slices on top.
Bake, uncovered, at 375 for 25-35 minutes (depending on thickness of the chicken), until chicken is cooked through. For an added touch, turn the broiler on the last couple of minutes to char the lemon and cheese.