Paleo Lemon Dill Chicken (Print Version)
Juicy citrus-infused chicken with herbs, 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
08 - 3 cloves garlic, minced
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon onion powder
11 - ¼ teaspoon crushed red pepper flakes
→ 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, or 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, reaching an internal temperature of 165°F.
06 - Remove from oven and let rest for 5 minutes. Garnish with fresh dill and lemon slices before serving.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, turning ordinary chicken into something that feels restaurant special
- Its the kind of dish that makes clean eating feel like a treat rather than a compromise
02 -
- Marinating overnight transforms this from good to absolutely incredible if you can plan ahead
- The internal temperature should hit 165°F, but pull it out a few degrees early since it keeps cooking while resting
03 -
- Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before marinating
- Use a microplane for the lemon zest to get just the bright yellow part without any bitter pith