Herb-Marinated Baked Chicken - Bravabod
Recipes

Herb-Marinated Baked Chicken

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 40" plus marinade time

Juicy baked chicken breasts marinated in a simple blend of olive oil, vinegar, and rosemary. The key is to not overcook the chicken, so try to use a meat thermometer for perfect results every time.

How To MakeDiet Type: Low-carb

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Freeze For 4 months

Best by 3-4 days


Shopping List
  • 3 boneless skinless chicken breasts, about 8 ounces each
  • 4 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon champagne vinegar (or white balsamic)
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon onion powder
  • 1/4 teaspoons salt
  • freshly ground black pepper, to taste

Instructions
  1. Step 1: Stir the olive oil, vinegar, spices, and lemon juice into a large resealable bag or glass container. Add the chicken breasts and ensure that the chicken is evenly coated in the marinade. Refrigerate at least 2 hours to overnight. You can also freeze the chicken directly in a freezer-safe bag, up to 2 weeks.
  2. Step 2: Preheat the oven to 375 degrees Fahrenheit. Remove the chicken from the marinade and place in a casserole dish or rimmed baking sheet. Pour the marinade on top.
  3. Step 3: Bake the chicken for 30 to 35 minutes, or until a meat thermometer inserted into the thickest part of the meat reads 165 degrees Fahrenheit.
  4. Serve: This chicken is so versatile. Slice it for sandwiches, chicken salads, and more.

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Herb-Marinated Baked Chicken

PT40M 3 boneless skinless chicken breasts, about 8 ounces each 4 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon champagne vinegar (or white balsamic) 2 teaspoons dried rosemary 1/2 teaspoon onion powder 1/4 teaspoons salt freshly ground black pepper, to taste Gluten Free Paleo Low-Carb 3 Servings Ingredients:

3 Chicken Breasts

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Takes 1 min