Ingredients:
4 TBSP fresh lemon juice
2 TBSP honey
1/8 cup expeller pressed coconut oil
1 tsp dried Oregano
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
chicken browning in the skillet
before going into the oven
finished product after the oven!
Directions:
I used 2 large chicken breasts and sliced them in half and then in half again then I put them in a large ziplock bag and mixed the marinate together and let it refrigerate for an hour (you can do 1-2 hours, but chicken really shouldn't marinate for longer than that). Then I poured the whole bag into my skillet and browned the chicken by letting cook for about 4 minutes on each side. After that I scooped it up and put it into a pyrex dish and popped it in the oven for 20 minutes on 400. It was flavorful, moist, juicy... just wonderful!
I served it with Parmesan Parsnips (fabulous!) and Sauteed Squash (another staple in our house!)
Sounds great! I'll have to try this one for sure.
ReplyDeletesooo yummy AND so simple!! loved it!!
ReplyDeleteHi Andrea,
ReplyDeleteI know you use grape seed oil to cook with but I was wondering if you have heard/researched rice bran oil. I just heard about it and was wondering if you had any thoughts on it?
--Christy
It looks so delicious. lovely posting for chicken recipes. amazing your idea and its my favorite food . yum
ReplyDeleteIts look yummy. Thank you for your recipes. Now, I have plans to one, and I'm sure my mom will like it.
ReplyDeleteI made this today and it came out great. Thank you for sharing your recipes. I love your blog!
ReplyDeleteGlad you guys liked it, it's a favorite over here for sure!
ReplyDeleteChristy, I haven't hear or tired rice bran oil.. I will have to look into it.... have you tried it?? Let me know what you think!
This may be a dumb question.. is the coconut oil used in the marinade?
ReplyDelete