Oven-baked chicken breasts with lemon-mint sauce
Votes: 14
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 359, total fat 4 G., saturated fats 4 G., proteins 26 G., carbohydrates 3 G., fiber 1 G., cholesterol 76 mg, sodium 407 mg, sugar 0 G.
Calories 359, total fat 4 G., saturated fats 4 G., proteins 26 G., carbohydrates 3 G., fiber 1 G., cholesterol 76 mg, sodium 407 mg, sugar 0 G.
Seasoned with salt and pepper, chicken breast is pan-fried until golden brown, then finished in the oven. This ensures it's juicy and tender. A stunning no-cook lemon-mint sauce adds a vibrant flavor. Mint, parsley, lemon, garlic, and spices are blended with olive oil in a blender. Pour the sauce over the chicken breast and enjoy this refreshing and unique flavor. This sauce also pairs well with any other meat, whether pork or beef.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- 4 boneless, skinless chicken breast halves
- 2 tbsp. l. olive oil
Lemon-mint sauce
- 1 clove garlic, peeled
- 1/4 teaspoon salt
- 0.5 cup chopped parsley
- 1/3 cup chopped mint
- 1.5 tsp ground black pepper
- Juice and zest of 1 lemon
- 1/3 cup olive oil
We recommend
Recipes with similar ingredients: chicken breasts, lemon juice, parsley, mint
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Heat a large oven-safe skillet over medium-high heat. Add olive oil and swirl the pan to coat the bottom. Season the smooth side of each breast with salt and pepper. Place them in the skillet, seasoned side down, and cook, without turning, until golden brown and crisp, about 3-4 minutes.
- Season the top side of the chicken with salt and pepper and turn. Broil for 1 minute on the stovetop, then transfer the pan to the oven and roast until the internal temperature of the breast reaches 165°F (74°C) on a meat thermometer, about 6-8 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing.
- SauceCrush the garlic clove, sprinkle with salt, and mash with the side of a knife to form a paste. Transfer to a blender along with the parsley, mint, pepper, lemon zest, and juice. Puree, then slowly whisk in the olive oil. Transfer to a small bowl and season with salt to taste. Deglaze the pan with the sauce, if desired, and serve with the chicken.
Note
This sauce is also great for steaks and pork chops..
Author of the recipe - Jackie Hourigan is a writer and host of a cooking show.
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