What’s for dinner? Chicken or chicken? That is the question I always ask my brother. He is a big fan of chicken dishes, and it is a constant challenge to come up with something new. Something new that is simple enough for a college student to enjoy, no complicated flavors. It also has to be easy to make. In college, I never cooked. I depended on the vending machines, fast food and a little place called George’s Bar. That was all before I was gluten-free. Becoming gluten-free has pushed me to explore on my own in the kitchen, and I have fallen in love with the process. The kitchen has now become a place to express myself, to challenge myself with new recipes and experiment. My oven and I have become two of a kind. Speaking of two of a kind, lemon and honey are just that. They work well together, if in the right proportion. In this case, they work magic.
Baked Lemon-Honey Chicken:
- 1 lb. chicken breasts, about 2 chicken breasts
- 1/4 cup extra virgin olive oil
- 1 heaping teaspoon lemon zest
- juice of 1 medium size lemon
- 2-3 tablespoons honey
- 1/8 teaspoon salt, sprinkled on each side of chicken
- 1/8 teaspoon black pepper, sprinkled on one side of chicken
- 1 teaspoon grill seasoning, sprinkled on each side of chicken (I used a blend from The Meathouse).
Preheat oven to 375 degrees F. Sprinkle salt and grill seasoning on each side of the chicken breasts. Sprinkle black pepper on the top side of the chicken breast. In a separate cup or bowl, whisk together olive oil, lemon zest, lemon juice and honey. Pour over chicken breasts and bake for about 30 minutes, depending on the strength of your oven.