I made a salad with Romaine Lettuce and Ice burg Lettuce and I topped it with cucumbers, carrots, chickpeas, pecans, dried cherries, Parmesan Cheese and Blue Cheese. I marinated the chicken all day in olive oil, lemon rind and juice, black pepper, Dijon Mustard, sea salt, peso, sun-dried tomatoes and fresh Rosemary. I baked the chicken for 50 minutes at 375 degrees. This chicken was chicken breast with skin on the bone.
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