Anyone who knows me knows that I love to cook. About a month or so ago, I took up the Primal Lifestyle (if you don't know what “Primal” eating is, check out The Primal Blueprint as I don't claim to be an expert on it by any means, LOL). I try to stick to it as much as possible (and am already down 8 pounds), and that often has me scouring the web for recipes I can modify to either be primal or recipes that already were primal, but weren't great – so I modified them until they were. 😉
I'll be posting awesome primal recipes as I find / change / or create them. Hopefully I'll remember to 1. take more pictures with future recipes and 2. take better pictures (the below were taken on my iPhone).
I heart baked chicken. I heart lemon. And I especially heart garlic. Thus, I give you…
Primal Lemon & Garlic Baked Chicken Breasts
When I first found the now tweaked version of this, I was doubtful. But after some tweaking?
It's FREAKING DELICIOUS.
My husband doesn't care for lemon'esque recipes and even he loved it and said it was worthy of the “regular recipes” list.
- 2 tbsp good quality virgin olive oil
- 3 large cloves of garlic (minced)
- 3 tbsp of lemon juice (you can use 4 if you're big on lemon)
- Kosher Salt (or Sea Salt) to taste
- Freshly ground black pepper to taste
- 3 or 4 boneless, skinless chicken breasts
- 1/2 cup chicken stock (a good Primal recipe for one here)
- 2 tbsp grass fed butter (I use Kerrygold)
Preheat the oven to 400 degrees.
Heat the olive oil up in a small skillet. Add in the minced garlic once the oil is hot and sautee for about 30 seconds or so. Add in the lemon juice, butter, salt and pepper and bring to a boil.
Meanwhile, place the chicken breasts – single layer – in a shallow baking dish that has been lightly buttered on the bottom (this is separate from the 2 tbsp of butter in the ingredient list). Top with the garlic and lemon mixture, cover tightly with foil and bake it at 400 degrees for 15 minutes.
After 15 minutes, remove the foil and allow it to cook for another 10 minutes (until cooked through). Once the chicken is cooked, remove the baking dish from the oven, plate the chicken and tent it with the foil.
Next, take all the juices from the baking dish and pour it into a small skillet or sauce pan. Add in the chicken stock and cook it until the sauce is reduced to a syrupy mixture.
Remove the tent from the chicken breasts, plate them and top with the sauce. Serve immediately. (I accompanied mine with some steamed broccoli.)
My kids lapped this one up – they said dipping their broccoli in the sauce made the broccoli “bearable”. Haha.