Me, too.
I have a fresh herb garden (for which I am super proud of) and have been trying to find more uses for the herbs in which are flourishing (woohoo!) despite my lack of green thumb. Proud of this use of dill! Yum-E!
Lemon-Dill Baked Chicken
3 large chicken breasts, all fat trimmed
1 lemon, cut in 1 half and 2 quarter slices
1/2 − 3/4 t. kosher salt
1/2 t. black pepper
1/2 t. onion powder
1/2 t. garlic powder
1/4 − 1/2 t. crushed red pepper (optional)
2 T plus 1/2 T fresh dill, chopped lightly
cooking spray
Preheat oven to 425 F. Blend salt, pepper, onion powder and garlic powder (and crushed red pepper if you like it spicy like me!) in small bowl. Coat bottom of glass baking dish with cooking spray. Place chicken in dish. Squeeze 1/4 lemon over chicken and season with 1/2 of seasoning blend. Flip chicken, and squeeze half of lemon over; season chicken with remaining seasoning blend. Sprinkle evenly with 2 T. fresh dill. Bake uncovered for 25-28 minutes (depends on size of chicken breast — I used 3 fairly large breasts).
You want a close up? Yeah... me too!
Take chicken out of the oven and squeeze remaining 1/4 lemon on top. Let cool for 2-3 minutes, then garnish with 1/2 T fresh dill before serving with a simple side.
Simple, yet different. Healthy, yet... Yum-E!
Nutrition Facts:
coming soon
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