With this kind of meal planning, chicken breasts happen to be a very popular choice because they are a tremendous source of lean protein that’s widely available, easy on the wallet and they’re also super easy to prepare. If not seasoned properly, however, chicken breasts tend to be a little dry and tasteless, which may result in one getting totally fed up with them rather quickly…

There’s nothing wrong with chicken being juicy, moist AND tasty while still remaining OVEN , In fact, it’s so moist, so tender so refreshing and most of all, so SUPER tasty, you’ll actually look forward to eating it today, and tomorrow, and the day after, and the day after that…

  • 2-3 tbsp healthy cooking oil or fat of your choice
  • 6 large boneless, skinless chicken breasts (about 300g/ 10.6oz each)
For the marinade
  • ¼ cup (60ml) freshly-squeezed lime juice
  • ¼ cup (60ml) extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp salt (I use Himalayan salt)
  • 1 tsp ground black pepper
  • 1 tsp powdered red pepper flakes
  • grated zest of 2 limes
For garnish
  • ¼ cup chopped fresh parsley
  • slices of lime
  1. In a large mixing bowl or glass measuring cup, combine all the ingredients for the marinade and whisk until well combined.
  2. Place the chicken breasts in a baking dish that's just big enough to accomodate them in a single layer and then pour the marinade right over. Toss delicately until all the chicken breasts are evenly coated, cover with plastic film and place in the refrigerator to marinate for at least 4 hours, or up to overnight.
  3. Preheat your oven to 375°F.
  4. In a large, heavy skillet, heat a few tablespoons of healthy cooking oil or fat over medium-high heat. Once the pan is hot enough, add the chicken breasts, 2 or 3 at a time, and sear for a minute or two on each side, until nice and golden brown.
  5. Place the seared chicken breasts in a Dutch oven or other oven safe dish with tight fitting lid and repeat with the remaining chicken breasts.
  6. Pour the remaining marinade over the chicken breasts, put the lid on and and bake in the oven for 25 minutes, then remove the lid and continue cooking for another 5 minutes to crisp up the chicken.
  7. Serve immediately, drizzled with the cooking juices and garnished with slices of lime and a handful of freshly chopped parsley. super healthy, too. This Oven Baked Lime and Pepper Chicken is the very proof of that!
Recipe Adapted : OVEN BAKED LIME AND PEPPER CHICKEN @ thehealthyfoodie

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