
*Gluten Free*
::INGREDIENTS::
1-2 Tbsp Olive Oil
5-6 Cloves garlic, minced (or a spoonful of minced garlic)
Zest from 1 lemon
Juice from 1 lemon (or lemon juice, add as much or as little as you want)
1/3 cup Chicken Broth
½ tsp dried oregano
½ tsp of thyme
2-3 Boneless, Skinless Chicken breats
Sea salt and Cracked Pepper, to taste
1 Lemon cut into 4 wedges (use lemon you used for zest)
5-6 Cloves garlic, minced (or a spoonful of minced garlic)
Zest from 1 lemon
Juice from 1 lemon (or lemon juice, add as much or as little as you want)
1/3 cup Chicken Broth
½ tsp dried oregano
½ tsp of thyme
2-3 Boneless, Skinless Chicken breats
Sea salt and Cracked Pepper, to taste
1 Lemon cut into 4 wedges (use lemon you used for zest)
:: Directions ::
- Preheat your oven to 400 degrees. Coat a baking dish with cooking spray of your choice
- Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste, and set aside.
- Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme to the pan and cook for a few minuets, being careful not to burn the mixture.
- Pour the mixture into the baking dish over the chicken Place the lemon wedges around the chicken in the dish.
- Place into the oven and bake, for 30-40 minutes or until the chicken is cooked through. Remove from the oven and let the meat rest for 5 minutes.
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