Lemon-Pepper Chicken Breasts
This post contains affiliate links. For more information, read my privacy policy.
The chicken was phenomenal. Juicy, lemony, peppery. Golden-roasted. Just plain beautiful. I served these up with some roasted asparagus, which was nice, because they both went into the oven at the same temperature. Gotta love that!
Need a Break From Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. With four one-week meal plans designed for lazy days and/or a poorly-stocked kitchen, these simple dishes (including but not limited to salads, wraps, and smoothies) will make sticking to your autoimmune protocol diet during business trips, holiday travel, and times of illness or stress a lot easier! The e-book is now available as a digital download for $9.99.
Lemon-Pepper Chicken Breasts
Ingredients
- 1 pound chicken breasts
- 2 tablespoons lemon juice
- 4 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
Equipment
Instructions
- Combine all ingredients in a baking dish and marinade for at least 2 hours.
- Preheat the oven to 425F.
- Bake 45-55 minutes or until the juices run clear and the chicken is no longer pink inside.
Nutrition
Calories: 229kcal | Carbohydrates: 2g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 565mg | Potassium: 312mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 250IU | Vitamin C: 6.6mg | Calcium: 10mg | Iron: 1.6mg