Ingredients
- Chicken breasts: 2 (6-8 oz each)
- Olive oil: 2 tablespoons
- Lemon: 1, juiced
- Garlic: 2 cloves, minced
- Dried oregano: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Cherry tomatoes: 1 pint, halved
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Step 2: In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Step 3: Place chicken breasts in the prepared baking dish. Pour the lemon-garlic mixture over the chicken, ensuring both sides are coated.
- Step 4: Scatter halved cherry tomatoes around the chicken breasts.
- Step 5: Bake for 20-25 minutes, or until chicken is cooked through and juices run clear when pierced with a fork. Internal temperature should reach 165°F (74°C).
- Step 6: Let chicken rest for 5 minutes before serving. Serve with your favorite sides (rice, salad, or roasted vegetables recommended).
Notes
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat chicken gently in the oven or microwave, adding a splash of water to keep it moist.
- Serve this bright dish with a dollop of Greek yogurt or a sprinkle of fresh parsley for added flavor.
- For extra juicy chicken, pound the breasts to an even thickness before marinating and baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American