1-2 lemons, sliced
1 tablespoon rosemary
1 tablespoon thyme
2 medium cloves garlic, thinly sliced
4 chicken breasts (boneless, skinless, organic)
dash salt & pepper
1 tablespoon avocado oil
1 tablespoon Omega oil blend (reserve)
Preheat oven to 450F.
Cooking hot, fast and uncovered produced a nice juicy bakes chicken, and not a tough steamed or dry roasted one.
Layer the lemon slices on the bottom of a baking dish. Sprinkle with ½ of the herbs and ½ of the sliced garlic.
Place the chicken breasts on top and sprinkle salt & pepper. Place remaining lemon, herbs and garlic on top of the chicken. Drizzle with avocado oil. Do not cover or tent with parchment paper.
Bake for 25 minutes or until chicken is cooked through. Make sure to check with instant read thermometer before removing chicken breast from the oven.
Cooking time varies depending on thickness of meat. It’s very easy.
- Thin under 2 inches thick: Bake for 25 minutes.
- Thick over 2 inches thick: Bake for 35 minutes.
Cook in both cases ensure it has reached a minimum internal temperature of 150 degrees F.
After baking it’s important to cover let chicken breast and allow it to rest. The chicken breast will reach internal temperature of 165 degrees F during this time.
Drizzle wit omega oil. Serve & enjoy!
Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!