This gluten/dairy free oven baked lemony chicken is puckerlicious! I make enough to have for the rest of the week.
We have it on our pizza’s, on a sandwich with mayo., in a quick chicken noodle soup or chicken & broccoli noodle bowl, add it to a salad, and make BBQ chicken with it sometimes. So many ways to enjoy the cluck!
I like to make our “pickle chicken” for our son to get some protein into his diet. I stir in some mayonnaise and some pickle juice to some of this chicken. He’s always been a fan of it.
Here’s a photo of it all cut up and ready to go for the week…
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- PLACE 4 chicken breasts into a casserole dish.
- POUR about 2-4 tbsp. of lemon juice onto the breasts.
- SPRINKLE with about 1 tbsp. dried oregano and some S/P on each side of each breast.
- BAKE in a 375 degree pre-heated oven for about 10 minutes, flip, bake another 10 minutes, cut each breast in half and place the middle of the breast onto the casserole dish. Bake until no longer pink.
I LOVE lemony chicken and oregano together! I think this combination goes with anything you add to it.
My husband isn’t a big of fan of the powerful pucker of the lemon. No matter what dish I create with lemon in it he always gives me that feedback. He just ends up putting salsa or hot sauce on his.
Grateful Day – I am grateful for silence today. I never knew how much I truly appreciated it until I had a child.
Do you have a favorite flavor combination?
Thank you for listening!