Lemon and Thyme Chicken Breasts

 

Lemon and Thyme Chicken Breasts

I thought I would share with you one of my new favorite recipes--Lemon and Thyme Chicken Breasts.  This recipe is so simple to make, yet tastes so yummy that I can eat it for days in a row.  I believe that this was tailored from an Ina Garten (my favorite) creation in order to be 100% paleo, but of course I found it on good old pinterest (via fortheloveofcooking.net).  Enjoy!

Lemon and Thyme Chicken Breasts

Ingredients:
1-2 tbsp olive oil
5-6 cloves of garlic, minced
1/3 cup of chicken broth
Zest from 1 lemon
Juice from 1 lemon
1/2 tsp dried oregano
1/2 tsp fresh thyme leaves
3 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Two sprigs of fresh thyme
1 lemon cut into 4 wedges

Directions:
Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve.