Summer Chicken
Just because it’s not fried doesn’t mean it has to be boring. My trick to keeping chicken flavorful and fun is to always add a fresh salad or salsa with it. I love creating salsas with fruit and veggies to pair over my baked chicken breasts.
Ingredients:
2 boneless, skinless chicken breasts
1 lemon
2 limes
1 tbsp of dried oregano
Salt
Black pepper
Olive oil
1 mango, chopped
½ cucumber, cubed
1 red bell pepper, chopped
Fresh basil leaves, sliced
Instructions:
Preheat oven to 425.
Trim chicken breasts of any fat, then place in a small baking dish.
Sprinkle: salt, pepper, and oregano, evenly over both sides of the chicken.
Drizzle olive oil over top, then zest one lemon onto the chicken. Cut the lemon in half, then squeeze the juice over the chicken.
Cook chicken in the oven for 30-35 minutes, flip them halfway through, then set aside to cool.
In the meantime, clean and cut your fruits, veggies and basil.
Place mango, cucumber, bell pepper, and basil in a small mixing bowl. Squeeze the lime juice over top, drizzle a little olive oil, then sprinkle with salt and black pepper. Toss to combine, cover and refrigerate until ready for use.
Plate the chicken and serve with the salsa spooned over the chicken breasts.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.