This recipe contains primarily protein.

Recipe adapted from the book Eat Great, Lose Weight by Suzanne Somers.

Servings: 6 Prep Time: 15 minutes Serving Size: 8 ounces Cook Time: 1 hour


  • 6 boneless, skinless chicken breast halves
  • 6 lemons (juiced (about 3/4 cup))
  • 3 tablespoons fresh rosemary leaves (or 1 tablespoon dried rosemary leaves) (to taste)
  • 10 cloves garlic (minced)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1/2 teaspoon red pepper flakes (or to taste)
  • Nutrition Profile

    Calories: 294

    Fat: 14g Protein: 31g Carbs: 12g Fiber: 2g Sugar: 3g

    Cholesterol: 93mg Sodium: 483mg


    No notes given.


    Preheat oven to 400 degrees. Arrange the chicken breasts and onions in a roasting pan, then drizzle the lemon juice over the chicken.

    In a small bowl, stir together the rosemary, garlic, salt, black pepper and red pepper flakes, then rub the mixture into the chicken breasts.

    Place the pan in the upper third of the oven, roast for 30 minutes, use a long fork to quickly turn the chicken breasts over, then roast for another 30 minutes, or until the chicken is done.

    To serve, spoon the juices over the roasted chicken and onions.