Oven Baked Lime and Pepper Chicken #GlutenFree #Paleo

Most people who are genuine about hitting the exercise center each day, who work out strongly and routinely or are on some sort of a dinner plan with an end goal to mass, cut, or shed a couple of pounds make them thing in like manner: they tend to prepare every one of their suppers on the week-end and after that eat something very similar day in, day out, for the remainder of the week.

With this sort of dinner arranging, chicken bosoms happen to be an extremely prevalent decision since they are an enormous wellspring of lean protein that is broadly accessible, simple on the wallet and they're likewise overly simple to get ready. If not prepared appropriately, in any case, chicken bosoms will in general be somewhat dry and dull, which may result in one getting completely tired of them rather rapidly…

There's nothing amiss with chicken being succulent, soggy AND scrumptious while as yet staying too solid, as well. This Oven Baked Lime and Pepper Chicken is the extremely confirmation of that! Truth be told, it's so sodden, so delicate so reviving and a large portion of all, so SUPER delectable.

Also try our recipe Coconut Lime Chicken

Moist, tender, refreshing and SUPER tasty, this Oven Baked Lime and Pepper Chicken is ideal for your weekly meal prep but also works great as family dinner.

INGREDIENTS

• 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

To garnish

• ¼ cup chopped fresh parsley
• slices of lime

INSTRUCTIONS

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.

Read more our recipe : Pizza Pinwheels

Source : https://bit.ly/2WYT8JO