VERY LEMONY CHICKEN

2
Cathy Hurkmans Tolman

By
@cmt49829

I don't remember where I found this but,I've had this recipe saved forever & finally tried it last night. It was super good. Even my husband, who is leary of some things that sound "different" loved it and told me to keep that recipe :)It's very moist, and just enough lemon, very very easy to prepare. And I am going to use the leftover chicken in a cold pasta salad. Maybe I'll be posting a new rcipe from that :)

Rating:

★★★★★ 3 votes

Comments:
Serves:
4
Prep:
10 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 4
    boneless skinless chicken breasts
  • 1/2 c
    real lemon or fresh lemon juice
  • 1 tsp
    oregano, dried
  • 1 medium
    onion - sliced thin
  • 1 Tbsp
    paprika
  • ·
    salt and pepper to taste

How to Make VERY LEMONY CHICKEN

Step-by-Step

  1. 1. Place chicken in 13x9x2" glass baking dish.
    2. Mix lemon juice, lemon peel, oregano, and onions. Pour over chicken, cover and marinate in refrigerator several hours or overnight, turning occasionally. I marinated for 4 hours & it was delishious.
    3. Sprinkle with salt, pepper, and paprika.
    4. Cover and bake at 325º F for 30 minutes. Uncover and bake 30 minutes more or until done.
  2. NUTRITION INFO (per 1-breast serving)
    Calories: 158.6
    Fat: 1.6 g
    Carbohydrates: 8.4 g
    Protein: 28.0 g

Printable Recipe Card

About VERY LEMONY CHICKEN

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic Low Carb
Other Tags: Quick & Easy Healthy




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