French Herb Roasted Chicken Breasts

1. Emulsify all marinade ingredients by whisking in a bowl.

2. Pour over chicken breasts and seal in a thick zipper bag or airtight container.

3. Refidgerate for 2-24 hours. The longer the chicken marinates, the more flavour it will absorb.

4. Remove chicken from refridgerator 10 minutes prior to roasting.

5. Heat oven to 350 degrees.

6. Remove chicken from container/bag and place on a parchment lined roasting pan.

7. Spoon remaining marinade over chicken and bake 18-25 minutes, depending on size.

8. Serve immediately.

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Nutrient	Quantity
Total fats	216.1178 g
Protein	0.3116 g
Carbohydrates	2.5621 g
Energy	1918.8072 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6488 g
Water	14.842 g
Aspartic acid	0.0344 g
Calcium, Ca	14.421 mg
Lutein + zeaxanthin	12.7295 g
Fiber, total dietary	0.6394 g
Fatty acids, total saturated 22:0	0.2786 g
Carotene, beta	7.2825 g
Niacin	0.0489 mg
Vitamin A, RAE	2.7681 g
Arginine	0.0079 g
Riboflavin	0.008 mg
Tocopherol, beta	0.2376 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0049 g
Fatty acids, total saturated 20:1	0.6718 g
Glutamic acid	0.0341 g
Sodium, Na	5.2718 mg
Fatty acids, total saturated 16:1 undifferentiated	2.7126 g
Total lipid (fat)	216.1178 g
Manganese, Mn	0.3021 mg
Fructose	0.1731 g
Proline	0.0339 g
Fatty acids, total saturated 16:0	24.4008 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0661 g
Choline, total	1.6856 mg
Sugars, total	0.399 g
Serine	0.0103 g
Fatty acids, total saturated 10:0	0.0038 g
Fatty acids, total saturated 18:0	4.2267 g
Vitamin B-6	0.0147 mg
Selenium, Se	0.1279 g
Ash	0.1489 g
Fatty acids, total saturated 18:1 undifferentiated	153.9609 g
Pantothenic acid	0.0544 mg
Phenylalanine	0.0107 g
Copper, Cu	0.0338 mg
Betaine	0.4207 mg
Thiamin	0.0065 mg
Methionine	0.0023 g
Iron, Fe	1.4818 mg
Carbohydrate, by difference	2.5621 g
Phosphorus, P	5.2211 mg
Folate, total	4.2754 g
Tocopherol, gamma	1.9437 mg
Lycopene	0.46 g
Alanine	0.0155 g
Valine	0.0135 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	21.1042 g
Glycine	0.011 g
Carotene, alpha	0.276 g
Glucose (dextrose)	0.1565 g
Fatty acids, total saturated 14:0	0.001 g
Zinc, Zn	0.0401 mg
Isoleucine	0.0095 g
Fatty acids, total saturated 12:0	0.0023 g
Fatty acids, total polyunsaturated	22.7564 g
Fatty acids, total saturated 14:1	0.0007 g
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	0.0242 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	56.4274 IU
Folate, DFE	4.2754 g
Tryptophan	0.0014 g
Vitamin C, total ascorbic acid	6.3746 mg
Phytosterols	479.476 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0155 g
Fatty acids, total saturated 20:0	0.8942 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0116 g
Vitamin K (phylloquinone)	133.7971 g
Fatty acids, total saturated	29.8637 g
Histidine	0.0041 g
Fatty acids, total monounsaturated	157.6182 g
Threonine	0.006 g
Folate, food	4.2754 g
Fatty acids, total polyunsaturated 17:0	0.0475 g
Cryptoxanthin, beta	1.185 g
Vitamin E (alpha-tocopherol)	31.0428 mg
Magnesium, Mg	5.1539 mg
Lysine	0.007 g
Potassium, K	52.5396 mg
Cystine	0.0033 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	1 cup	1909.44	0	216
Chicken breast	4	0	0	0
black pepper	1 teaspoon	5.773	1.4708	0.075
dill	1 tablespoon	0.2392	0.039	0.0062
herbes de provence	2 tablespoons	0	0	0
grain dijon mustard	4 tablespoons	0	0	0