why make this recipe
This recipe gives you a fresh, bright chicken dish that cooks fast. It uses lemon and dill for clear, simple flavor. It fits paleo, Whole30, and low-carb eating. You can make it on the grill or in the oven. It is easy for weeknights and works well for meal prep.
introduction
Paleo Lemon Dill Chicken is juicy and light. The lemon juice and zest add tang. Fresh dill brings a mild herb flavor. Olive oil and garlic round the taste. You can grill it or bake it. It pairs well with vegetables or a salad.
how to make Paleo Lemon Dill Chicken
Ingredients :
- 4 boneless chicken breasts
- 2 lemons (zested and juiced)
- 1/4 cup fresh dill (chopped)
- 3 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
Directions :
- Preheat grill or oven to 375°F (190°C).
- In a bowl, mix lemon juice, zest, olive oil, chopped dill, minced garlic, salt, and pepper.
- Coat chicken breasts with the marinade and let it sit for at least 30 minutes.
- Grill chicken for 6-7 minutes on each side, or bake in the oven for 25-30 minutes, until fully cooked.
- Serve with your choice of veggies or salad.
how to serve Paleo Lemon Dill Chicken
Slice the chicken and place it on the plate next to roasted vegetables or a green salad. You can pour a little extra lemon juice over the top for more brightness. Serve with steamed broccoli, asparagus, or a cucumber salad for a fresh meal.
how to store Paleo Lemon Dill Chicken
Cool the chicken to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze the cooked chicken in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.
tips to make Paleo Lemon Dill Chicken
- Pat the chicken dry before marinating to help the marinade stick.
- Marinate at least 30 minutes, or up to 4 hours for more flavor.
- Use fresh dill for best taste. Dried dill can work but use less.
- Use a meat thermometer: the chicken is done at 165°F (74°C).
- Let the cooked chicken rest 5 minutes before slicing to keep it juicy.
variation (if any)
- Make it spicy: add a pinch of red pepper flakes to the marinade.
- Make it creamy: stir in a spoon of dairy-free yogurt after cooking for a light sauce.
- Use thighs: boneless skinless thighs work and stay very moist.
FAQs
Q: Can I use dried dill instead of fresh?
A: Yes. Use about one-third the amount of dried dill. The flavor is milder.
Q: Can I make this without oil?
A: You can skip the oil, but the chicken may stick more and be less moist. Use a nonstick pan or grill.
Q: How long should I marinate the chicken?
A: At least 30 minutes. Up to 4 hours is good. Do not marinate more than 8 hours because the lemon can change the texture.
Q: Can I cook the chicken on a skillet?
A: Yes. Cook on medium heat about 6-7 minutes per side until done.
Q: Is this recipe child-friendly?
A: Yes. The flavors are mild. You can reduce garlic or pepper for kids.
Conclusion
For another simple take on lemon dill chicken and more paleo tips, see Lemon Dill Chicken {Paleo, Whole30, Keto}.
Paleo Lemon Dill Chicken
Ingredients
Method
- Preheat grill or oven to 375°F (190°C).
- In a bowl, mix lemon juice, zest, olive oil, chopped dill, minced garlic, salt, and pepper.
- Coat chicken breasts with the marinade and let it sit for at least 30 minutes.
- Grill chicken for 6-7 minutes on each side, or bake in the oven for 25-30 minutes, until fully cooked.
- Slice the chicken and place it on the plate next to roasted vegetables or a green salad. Pour a little extra lemon juice over the top for more brightness.
