Zesty lemon gives this chicken recipe a light and refreshing flavor. The chicken doesn't need to marinate for long and you can bake the pieces in the oven or saute on the stove which gives them a nice brown crust (the one in the picture was baked). Both ways are delicious. Serve with hasselback zucchini and mashed yukon gold potatoes. Yum!
3 chicken breasts, cut in half length wise
2 tablespoons olive oil
juice of 1 lemon
handful of fresh dill, chopped
2 garlic cloves, minced
1 teaspoon kosher salt
Put cut chicken breasts in large ziplock bag and all the rest of the ingredients. Close the bag and smoosh it all together. Leave on counter for 1/2 hour and then bake at 350° for 30 minutes or saute in sauce pan over medium heat for 4-5 minutes per side, or until cooked through. Enjoy!
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