Baked Lemon Chicken

I'm on somewhat of a health kick this week. Somewhat. Not counting the coconut cookies I made. Or the giant coconut cake I plan on baking tomorrow. To eat after I make that pasta with cream cheese in it. Okay you're right, I only made 2 healthy meals this week, baked fish and baked chicken. But I'm thinking of making bran muffins in a second, those are super healthy, right? Do I even like bran? So many questions.

Back to my health kick. What I wanted to make last night was Rao's Famous Lemon Chicken, but because I'm like mega-health-nut these days (what?) I decided I didn't want chicken with the skin on. I used the boneless, skinless crap, I mean, chicken. And it turned out great! Perfect springtime, HEALTHY dinner. Just remember to save room for ice cream after.

Baked Lemon Chicken
(Serves 4)

4 boneless, skinless chicken breasts
5 cloves garlic, minced
1 shallot, minced
1/3 cup lemon juice
1/2 cup olive oil, plus more for sauteing
1/4 tsp dried oregano
Salt and pepper

Preheat oven to 375. In a pan, heat a couple tablespoons of olive oil over medium-low heat. Add minced garlic and shallots and saute for 8-10 minutes, until golden brown.


In a bowl, whisk together lemon juice and olive oil. Add sauteed garlic and shallot, dried oregano and salt and pepper to taste.


Place chicken breasts in baking dish. Pour lemon marinade over chicken.


Bake for 20 minutes. Serve with a side of hot fudge. NO DON'T! That's for the ice cream after.