Baked Lebanese Chicken Recipe for Two
This is a simple dish to make. It tastes wonderful. The chicken is marinated and then baked to perfection. The spice blend is a warm and comforting mix, simply delicious.
Baked Lebanese Chicken
This is a simple dish to make. It tastes wonderful. The chicken is marinated and then baked to perfection. The spice blend is a warm and comforting mix, simply delicious.
Equipment
- Knives
- Mallet or rolling pin
- Aluminum foil
- 1-Gallon Resealable plastic bag
Ingredients
- 2 4 oz. Boneless, skinless chicken breasts
- 1/2 Lemon
- 1/2 Medium Onion
- 1 Tbsp Olive oil
- 1/2 Tbsp Lemon juice
- 1/2 Tbsp Minced garlic
- 1/4 tsp Allspice
- 1/4 tsp Ground coriander
- 1/4 tsp Salt
- 1/8 tsp Cumin
- 1/8 tsp Ground nutmeg
- 1/8 tsp Ground cardamom
- 1/16 tsp Black pepper
Instructions
- Place chicken breasts into a plastic bag and seal without any air in the bag. Flatten to 1/2-inch thickness using a mallet or rolling pin.
- Add to the chicken the rest of the ingredients except for the lemon and onion. Mix until chicken is coated with the marinade. Place the bag of chicken in the refrigerator for at least 4 hours, or overnight for best results.
- Preheat oven to 400℉.
- Slice onions and lemons 1/4 inch thick and place in a single layer on a rimmed baking sheet. Add Chicken on top of the onions and lemon slices, then cover with foil.
- Bake for 20-25 minutes or until chicken registers 165℉.
- Remove chicken from oven and tent with the foil for 5 minutes before serving. Can be served with the onions and lemons if you like.
Notes
We like to serve this with our Lebanese Spicy Potatoes.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 Chicken BreastCalories: 220kcalCarbohydrates: 5gProtein: 26gFat: 10gSaturated Fat: 1.5gCholesterol: 85mgSodium: 350mgPotassium: 460mgFiber: 1gSugar: 2gCalcium: 30mgIron: 0.8mg
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