Improvisation is what created this gluten free dinner recipe one night. I had half a lemon I didn’t want to waste, some chicken, and rosemary seemed a good choice to balance out the slight tangy flavor the lemons imparted.
Voila! Lemon chicken dinner!
This recipe also fits the bill for what I like a meal to be: easy-peasy, allergy-free, healthy, inexpensive, from wholesome foods and fast to make! Sometimes improv is the best ally.
You’ll Need:
– thin chicken strips
– rosemary or italian seasoning
– salt & pepper
– 1 lemon
– olive oil
To Start:
– preheat oven to 300 degrees.
– add olive oil to bottom of skillet – turn heat to med-high.
– place chicken in skillet. Add rosemary/italian seasoning, salt & pepper.
– brown just the outsides of the chicken in the pan to seal the juices, leaving the insides pink to finish cooking in the oven.
– place half-cooked chicken in a baking dish and into the oven for about 10 mins.
– cut thin slices from the lemon.
– when the chicken is testing to be nearly done, add a slice of lemon to each chicken and let it bake a few more mins.
If you like this dinner recipe, check out my gluten AND lactose free chicken quesadillas!
(thanks to glutenfreehomemaker, vegetarianmamma, and slightly indulgent tuesday for the feature!)
5 Comments
looks wonderful! thanks again for sharing :)
glad to :) thanks!
For an improv dinner it looks great! I love lemon chicken, and rosemary is the perfect fall herb. Thanks for sharing :)
-Dana
Hi Dana! Now that you mention it, rosemary does seem to fit as a Fall herb. Thanks for the comment! :)
Love rosemary! Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from vegetarianmamma.com