|Olive oil||2 teaspoons|
|Yellow onion, chopped||1|
|Garlic cloves, minced||2|
|Chicken quarters, skin removed||2|
|Reduced-sodium chicken stock||½ cup|
|Juice of ½ lemon|
|Dried ginger||½ teaspoon|
|Freshly ground pepper to taste|
|Lemon zest||2 teaspoons|
|Parsley, chopped||1 tablespoon|
- Preheat oven to 400˚ F.
- Drizzle olive oil into a baking dish and then add onion and garlic. Place chicken on top of the onion and garlic, and pour over the chicken stock and fresh squeezed lemon juice. Season the chicken with the paprika, ginger, salt, pepper, and lemon zest.
- Bake chicken in the oven for 30 minutes. Remove and baste with juices. Cover with aluminum foil and continue baking for another 15 minutes, or until a meat thermometer registers 175˚F. Sprinkle with chopped parsley and serve.
4 very lean meats; 1 fat; 1 vegetable
Side Suggestions: Couscous
Prepare using chicken stock instead of water for added flavor.
Side Suggestions: Moroccan Citrus Salad
Combine 1 peeled and chopped orange, 2 tablespoons raisins, 2 tablespoons slivered almonds, 1 teaspoon lemon juice, and 1/8 teaspoon cinnamon in a small bowl. Cover and chill until served.
|Saturated Fat||2 g|
|Dietary Fiber||1.5 g|
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