Paleo Lemon Dill Chicken (Printer-Friendly)
Juicy baked chicken with bright lemon and fresh dill, ready in under an hour.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons extra-virgin olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
→ Marinade
05 - Zest of 1 lemon
06 - Juice of 2 lemons
07 - 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
08 - 3 cloves garlic, minced
09 - 1 teaspoon Dijon mustard (paleo-friendly)
10 - ½ teaspoon onion powder
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - Lemon slices, for serving
13 - Additional fresh dill, chopped
# How to Make It:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - In a small bowl, whisk together lemon zest, lemon juice, dill, garlic, Dijon mustard, onion powder, and red pepper flakes.
03 - Pat the chicken breasts dry. Rub them with olive oil, salt, and pepper. Place in the prepared baking dish.
04 - Pour the marinade evenly over the chicken breasts, turning to coat well. Let marinate for at least 10 minutes (up to 2 hours in the refrigerator for deeper flavor).
05 - Bake uncovered for 25–30 minutes, or until the chicken is cooked through and juices run clear (internal temperature of 165°F).
06 - Remove from oven, rest for 5 minutes. Garnish with fresh dill and lemon slices before serving.
# Expert Advice:
01 -
- The marinade creates incredibly juicy chicken that never dries out
- Fresh herbs and citrus make every bite feel like summer
- Its naturally paleo and gluten-free without feeling restrictive
02 -
- Patting the chicken dry before marinating helps the seasoning actually stick to the meat
- Letting the chicken rest after baking keeps it juicy instead of losing all those precious juices
03 -
- Zest your lemons before juicing them, it is much easier that way
- Bring chicken to room temperature for 20 minutes before cooking for even results