Baked Chicken: Lemon & Italian

Ingredients

Lemon:

2 lb boneless skinless chicken breast

¼ cup olive oil

2 garlic cloves, minced

3 tbsp lemon juice

½ tsp ground mustard

1 tbsp fresh dill

2 tsp rice vinegar

2 tsp honey (or maple syrup)

¼ tsp salt

Italian:

2 lb. boneless skinless chicken breast

¼ cup olive oil

1 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp water

1 tsp Italian seasoning

1 tsp red pepper flakes

1 clove garlic, minced

2 tbsp parsley, chopped

1 tbsp basil, chopped

Place all ingredients in a Ziploc bag and marinate for a minimum of 1 hour, or for best results overnight.
Preheat the oven to 370°F.
Heat a cast iron skillet with oil and add the chicken to sear both sides in the skillet.
Optional: cut the chicken breast to be no thicker than ½ - ¾ inch thick.
Save the marinade.
Add the marinade into the skillet and place the skillet into the oven for 15-25 minutes.
Make sure the internal temperature is at least 165°F.

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