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This chicken recipe is as tasty as it is simple. Use leftovers for Next-Night Tacos.
6 skinless, boneless chicken breasts, or 12 skinless, boneless chicken thighs
4 tsp olive oil
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp salt
1/2 tsp ground black pepper
1 lime, or lemon, thinly sliced (optional)
Preheat oven to 375°F (190°C). Place chicken in a large bowl. Drizzle with olive oil and sprinkle with seasonings. Turn to evenly coat. Spread out on a foil- or parchment-lined baking sheet. Arrange lime slices overtop.
Bake in centre of preheated oven until cooked through, 25-30 minutes for chicken breasts, or 20-25 minutes for chicken thighs. Serve 4 chicken breasts, or 8 chicken thighs, for dinner. Great with fresh garden salad and boiled baby potatoes.
When remaining chicken has cooled slightly, store in a container and refrigerate until ready to make Next-Night Tacos, up to 2 days.
Carbohydrates 30g, Fibre 5g, Sodium 1mg.
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