April 18th, 2024
Recipes
Herb-Marinated Baked Chicken
Valentina P
- 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
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
- 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.
- 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.
- 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.
- Serve: This chicken is so versatile. Slice it for sandwiches, chicken salads, and more.
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What you should eat next
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:
