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Baked Lemon Chicken (Paleo)

Baked Lemon Chicken (Paleo)
Baked Lemon Chicken

Serves: 4

Prep Time: 20 minutes

Bake Time: 10 minutes

  • 2 garlic cloves, minced
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. minced red onion
  • 2 Tbsp. olive oil
  • ¾ tsp. smoked paprika
  • ½ tsp. sea salt
  • ½ tsp. fresh ground black pepper
  • 1/8 tsp. ground cumin
  • 4 boneless, skinless chicken breasts (about 1-½ pounds)
  • 4 lemon slices (¼-inch-thick)
  • 1 Tbsp. coconut oil
  • Chopped fresh parsley leaves for garnish (optional)

In small bowl, whisk garlic, lemon juice, onion, oil, paprika, salt, pepper and cumin. Place chicken in large zip-top plastic bag; pour lemon mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 2 hours.

Preheat oven to 375°F. Remove chicken from marinade; reserve marinade. In large oven-safe skillet, melt coconut oil over medium-high heat. Add chicken; cook 4 minutes or until bottom is browned. Turn chicken and top with lemon slices; place skillet in oven. Bake 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F. Transfer chicken to plate; loosely cover with aluminum foil.

Place skillet over medium-high heat; add reserved marinade and heat to a simmer. Simmer 3 minutes or until reduced by half, scraping browned bits from bottom of skillet with wooden spoon. To serve, spoon sauce over chicken and garnish with parsley, if desired.

Nutrition Information:
Approximate nutritional values (per serving): Calories 253, Fat 14g, Saturated 5g, Cholesterol 93mg, Sodium 316mg, Carbohydrates 2g, Fiber 0g, Protein 29g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.