Paleo Lemon Dill Chicken (Printable version)
Bright, herb-baked chicken with citrus and dill flavors
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons extra-virgin olive oil
03 - 1 teaspoon sea salt
04 - 1/2 teaspoon freshly ground black pepper
→ Marinade
05 - Zest of 1 lemon
06 - Juice of 2 lemons
07 - 2 tablespoons fresh dill, chopped
08 - 3 cloves garlic, minced
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon onion powder
11 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
12 - Lemon slices, for serving
13 - Additional fresh dill, chopped
# How to Prepare:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - In a small bowl, whisk together lemon zest, lemon juice, dill, garlic, Dijon mustard, onion powder, and red pepper flakes until well combined.
03 - Pat the chicken breasts dry with paper towels. Rub them evenly with olive oil, sea salt, and black pepper. Place in the prepared baking dish.
04 - Pour the marinade evenly over the chicken breasts, turning to coat thoroughly. Let sit at room temperature for at least 10 minutes, or refrigerate up to 2 hours for deeper flavor.
05 - Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F.
06 - Remove from oven and let the chicken rest for 5 minutes before serving. Garnish with additional fresh dill and lemon slices.
# Expert advice:
01 -
- The marinade creates incredible moisture in chicken breasts without any dairy or gluten
- Ready in under an hour with ingredients you probably already have
02 -
- Patting chicken completely dry before seasoning is the difference between beautifully browned and steamed meat
- Letting it rest those 5 minutes prevents all that gorgeous juice from running onto your cutting board
03 -
- Chicken thighs stay juicier if you prefer dark meat
- Room temperature chicken cooks more evenly than cold from the fridge