Baked Chicken Breast with Lemon
A source of protein and vitamins, baked chicken breast with lemon has a low carbohydrate content and nourishes the body with beneficial antioxidants. The refreshing taste of lemon and garlic adds brightness and aroma to the dish, making it ideal for maintaining health and weight control.
Dry chicken breast (1 kg). Mix table salt (10 g), lemon juice (30 g), lemon zest (4 g), black pepper (3 g), and garlic powder (5 g). Rub the fillets on all sides and leave for 10 minutes.
Wrap each breast separately in parchment so the juices stay inside. Bake at 180 °C for about 25 minutes. The chicken is ready when the thickest part has no pink juices and the internal temperature reaches 74 °C.
Let the chicken cool in the parchment for 10 minutes, then slice it. This keeps the breast juicier and makes it useful for salads, bowls, and quick dinners.
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