Baked Lemon Chicken Breast Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being versatile.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Start by zesting a lemon and add it to a large bowl.

Add the juice of the lemon to the bowl, making sure to keep out the seeds.

Add olive oil, Dijon mustard, salt, crushed red pepper flakes, and a generous amount of fresh ground black pepper to the bowl.

Crush the garlic and add it to the marinade (no need to mince).

Add a handful of fresh parsley to the marinade.

Mix the marinade well, then add the chicken breasts and toss until well coated.

Marinate the chicken in the refrigerator for at least 1 hour.

Lightly oil a large baking dish and some parchment paper (or foil).

Cut another lemon into wedges, removing the seeds.

Arrange the marinated chicken in the baking dish and pour the remaining marinade over it, leaving out the large bits of garlic and zest.

Lightly season the chicken with salt and pepper.

Scatter the lemon wedges around the dish and cover with the parchment paper, oil side down, loosely tucking it around the chicken.

Bake until the chicken is opaque all the way through and an internal thermometer reads 165°F when inserted into the thickest part.

Let the chicken rest for about 10 minutes before serving, drizzled with some of the liquid left in the baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens