Lemon-Pepper Chicken Breasts
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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 AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
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