Baked chicken is a versatile meal that can be made year round in small or large batches. Adding in some bright citrusy flavours with meyer lemons, sumac and lemongrass along with some pungency from an onion and fragrant earthiness from thyme creates a fresh, light main dish with little effort. Simply layer the ingredients and let them do their magic while the chicken bakes.
Meyer lemons are smaller and more of a deep, almost orangey yellow colour. They are also a bit sweeter and less acidic than regular lemons so they still inject lots of citrus flavour, minus the tartness. Sumac is a dark reddish purple spice with a deeper lemon flavour while lemongrass has a lighter lemon flavour. They are just simple, natural, whole food ingredients but together they strong impact.
Chicken breasts are a great source of lean protein, and can be a valuable part of a clean eating meal plan. Especially for people consciously trying to eat healthier, cutting down on sweets and processed or fast foods, it can be common to feel hungry as one adjusts. Getting enough protein in healthy, nutrient rich packages like this can really help when it comes to feeling satisfied and satiated.
- 5-6 chicken breasts
- 6 meyer lemons
- 2 lemongrass stalks
- 1 onion, cut into 8 wedges
- 3 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 teaspoon sumac
- Sea salt
- Preheat oven to 400°. Slice 4 of the lemons around ¼ inch thick and place the slices around the bottom of a baking dish (it should be just large enough to fit all the chicken without overlapping). Slice the lemongrass in half then cut down the centre and loosen some of the inner layers. Spread it around on top of the lemons, along with the sprigs of thyme. Place the chicken on top and then place the onion wedges around and in-between the chicken. Mix the olive oil and sumac then brush it evenly over the chicken. Slice the last two lemons more thinly, around ⅛ of an inch thick and lay the slices over the chicken then lightly sprinkle the salt over it all. Bake for 35-40 minutes, depending on the size of the chicken breasts. To be safe make a small cut in the largest breast in the middle to make sure there is no pink left or use a thermometer and make sure it is at least 165°.
