Ever feel like there’s so much on your mind, you have no brain power left for answering the question, “what’s for dinner?” Don’t worry, I’ve got you. This last-minute, no-plan-required chicken recipe is a light lift, and one of the things I make when the fridge and pantry need re-stocking but I don’t have time for a full grocery trip.
The lime juice tenderizes the chicken while it marinates, resulting in a juicy, flavorful baked chicken that’s equally great alongside Gluten-Free Rice Pilaf (another recipe that’s pantry items only) or sliced over a green salad for a leftover lunch the next day.
Put your feet up while it bakes. Maybe pour yourself a glass of your chosen poison. Deep breaths as you start to smell the lime and garlic baking. You’ve got this.
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- Citrus juicer
- 9×13” glass or ceramic baking dish
- 2 pounds boneless, skinless chicken breasts, trimmed of any excess fat (about four breasts)
- salt and pepper to taste
- juice and zest of three limes
- 1 garlic clove, minced
- 1 tbsp coconut aminos
- 2 tbsp melted soy-free Earth Balance
- Preheat oven to 425 degrees F.
- Season chicken breasts with salt and pepper on both sides, then place them in a lightly oiled baking dish (I used spray olive oil).
- Place lime juice and zest, garlic, coconut aminos and melted soy-free Earth balance in a small mixing bowl and whisk to combine.
- Pour the mixture all over the chicken and turn the breasts so they’re well coated on all sides.
- Allow to marinate for at least 20 minutes or up to 8 hours.
- Bake for about 40 minutes or until a meat thermometer reads 165 degrees F.