Teresa's Recipes
Lemon Myrtle Chicken
Indulge in the vibrant and aromatic flavors of Lemon Myrtle Chicken, a dish that celebrates the unique citrus notes of lemon myrtle, an indigenous Australian herb. This succulent chicken is pan-seared to golden perfection, then baked with garlic and a zesty lemon drizzle, creating a delightful balance of savory and tangy. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress your guests and tantalize your taste buds.
Ingredients
- 4, boneless and skinless Chicken breasts
- 2 teaspoons, ground Lemon myrtle
- 2 tablespoons Olive oil
- 4 cloves, minced Garlic
- 2 tablespoons, fresh Lemon juice
- to taste Salt
- to taste Pepper
- for garnish Fresh lemon slices
- for garnish, optional Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 320
- Fat: 12g
- Carbs: 2g
- Protein: 50g
- Sodium: 300mg
- Sugar: 0g
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the ground lemon myrtle with salt and pepper to create a seasoning blend.
- Rub the seasoning mixture over both sides of the chicken breasts, ensuring they are well coated.
- Heat the olive oil in a large oven-safe skillet over medium heat until shimmering.
- Add the seasoned chicken breasts to the skillet and cook for about 5 minutes on each side, until they are golden brown and cooked through.
- Add the minced garlic to the skillet and sauté for another minute, until fragrant but not burned.
- Drizzle the fresh lemon juice over the chicken breasts, allowing it to blend with the garlic and juices in the skillet.
- Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for a few minutes before slicing.
- Garnish with fresh lemon slices and parsley if desired, and serve hot with your choice of side dishes.
Tips
- For an added burst of flavor, marinate the chicken in lemon juice and lemon myrtle for a few hours before cooking.
- Serve with roasted vegetables or a fresh salad to complement the citrus notes of the dish.