This vibrant dish transforms simple chicken breasts into a restaurant-quality meal with a bright, zesty marinade. The combination of fresh lemon and lime juice cuts through the richness, while the earthy, citrusy notes of lemongrass add depth and complexity. Garlic and pepper provide a savory backbone, ensuring every bite is flavorful. Perfect for a healthy weeknight dinner, this recipe is light yet satisfying. The chicken remains moist and tender inside with a slightly caramelized exterior. Serve alongside steamed rice or roasted vegetables to soak up the delicious juices. It’s an easy, fresh-tasting option that brings a taste of Southeast Asia to your table without the fuss.
Lemongrass-Lime Baked Chicken
Description
This vibrant dish transforms simple chicken breasts into a restaurant-quality meal with a bright, zesty marinade. The combination of fresh lemon and lime juice cuts through the richness, while the earthy, citrusy notes of lemongrass add depth and complexity. Garlic and pepper provide a savory backbone, ensuring every bite is flavorful. Perfect for a healthy weeknight dinner, this recipe is light yet satisfying. The chicken remains moist and tender inside with a slightly caramelized exterior. Serve alongside steamed rice or roasted vegetables to soak up the delicious juices. It&# 226;ÂÂs an easy, fresh-tasting option that brings a taste of Southeast Asia to your table without the fuss.Ingredients
Directions
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Preheat oven to 350ðF (177ðC).
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Lightly spray a 9-inch square baking pan or 1-quart casserole dish with vegetable oil spray.
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In a small bowl, whisk together the lemon juice, lime juice, vegetable oil, minced garlic, pepper, and lemon zest.
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Trim the tough outer leaves and woody top ends from the lemongrass stalks.
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Slice the bottom 6 to 8 inches of the lemongrass stalks crosswise into thin 1/2-inch rings.
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Stir the chopped lemongrass into the citrus marinade mixture.
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Rinse the chicken breasts under cold water and pat them completely dry with paper towels.
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Place the chicken breasts in the prepared baking pan.
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Pour the lemongrass-citrus marinade evenly over the chicken.
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Cover the pan tightly with foil and bake for 30 minutes, basting the chicken with the pan juices halfway through.
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Remove the foil and bake for an additional 10 minutes, or until the chicken is golden brown and cooked through.
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Remove the pan from the oven and discard the fibrous lemongrass pieces before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 422.0kcal
- % Daily Value *
- Total Fat 33.4g52%
- Saturated Fat 5.9g30%
- Cholesterol 50.5mg17%
- Sodium 52.0mg3%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 2.0g8%
- Sugars 1.6g
- Protein 17.6g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Lemongrass Prep:** If you cannot find fresh lemongrass, you can substitute 1 tablespoon of finely grated frozen lemongrass or 1/2 teaspoon of lemongrass powder. Ensure you slice the fresh stalks thinly, as they remain tough even when cooked.
**Oil Selection:** For the best flavor, use a neutral oil like canola, safflower, or sunflower oil. Olive oil can also be used for a fruitier note. If using margarine, select a brand with liquid vegetable oil as the first ingredient and no more than 2 grams of saturated fat per tablespoon.
**Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent the chicken from drying out.
**Variation:** Add 1/2 teaspoon of red pepper flakes to the marinade for a subtle kick of heat.
