The Juiciest Baked Chicken Breast with Greek Souvlaki Marinade

• Gluten free
• Paleo

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 2 clove Garlic
  • 1/2 Lemon, Juice of
  • 1 tsp Mint, dried
  • 1 tbsp Oregano, dried
  • 2 tbsp Parsley, fresh

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on aheadofthyme.com

Description

Ingredients

• 2 tbsp. olive oil
• juice of half a lemon
• 2 clove garlic, pressed
• 1 tbsp. dried oregano
• 1 tsp. dried mint
• 2 tbsp. fresh parsley, chopped
• ½ tsp. salt
• ½ tsp. ground black pepper
• 2 boneless, skinless chicken breasts

Directions

• In a medium bowl, mix together the olive oil, lemon, garlic, oregano, mint, parsley and salt and pepper.
• Place chicken breasts a large dish and pour the marinade over top. Turn chicken around to ensure that they are fully coated with the marinade.
• Cover the place with plastic cling wrap and place in the refrigerator. Let the chicken marinate for 1 hour.
• Preheat oven for 450 F. Place chicken on a lined baking tray and bake for 20-25 minutes, until chicken is no longer pink inside and the internal temperature reaches 165 F in the thickest part of the chicken breast.
• Take it out of the oven and let it sit for 5 minutes. Serve with salad, rice or pita bread and a side of tzatziki sauce.