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

  • 11. 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.
  • 2NUTRITION 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
Hashtags: #Low, #Carb, #dinner, #Calorie