Tired of bland meals that cater to sensitive stomachs but leave you unsatisfied? This lemon and herb baked chicken is a game-changer. Packed with zesty, fresh flavours and made using Crohn’s-friendly ingredients, it’s a delicious, easy-to-digest option that’s perfect for weeknight dinners or meal prep.
Lemon and Herb Baked Chicken
This Lemon and Herb Baked Chicken recipe is suitable for Crohn's sufferers. It's an easy and delicious main course that can be served with vegetables or salad.
Servings: 4 people
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- salt and pepper to taste
- lemon slices for garnish
Instructions
- Preheat the oven to 190°C/375°F.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, thyme, garlic powder, salt, and pepper.2 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, salt and pepper
- Place the chicken breasts in a baking dish and pour the marinade over them, turning to coat.4 chicken breasts
- Bake for 25-30 minutes or until the chicken is cooked through.
- Serve with lemon slices and garnish with fresh herbs if desired.lemon slices
Notes
This recipe is easy to prepare and can be served with a side of roasted or steamed vegetables, or a salad for a complete meal.
