Project Description

Ingredients

  • 4 Tbsp coconut oil

  • 3 Tbs garlic, minced (about 5 cloves)

  • Juice and zest of 2 lemons

  • 1 tsp dried oregano (2 tsp if fresh)

  • 1/2 tsp dried time (1 tsp if fresh)

  • pinch sea salt

  • 2 chicken breasts (skinless)

  • 1/4 cup dry white wine

  • 1 lemon, sliced into wedges

  • Freshly ground black pepper

*You could use this same recipe for Halibut steaks – adjust cooking time.

Instructions

  1. Preheat oven to 400F.
  2. Melt coconut oil in a small saucepan over medium heat. Add garlic and sauté about 1 minute. Remove from heat and add lemon zest, lemon juice, oregano, thyme, wine and sea salt. Mix well and pour into a small backing dish big enough for the chicken breasts.
  3. Pat chicken breasts dry and place them breast side down over the sauce. Brush the other side of the chicken with some of the sauce and tuck in lemon wedges.
  4. Bake for 20 minutes and then turn chicken breasts over, and bake for another 10-15 minutes – until thoroughly cooked.
  5. Cover the baking dish tightly with a glass or foil cover and let rest for 10 minutes. Sprinkle with sea salt and serve hot with the pan juices.
Morbi vitae purus dictum, ultrices tellus in, gravida lectus.