Lemon Chicken Bake {Gluten, Dairy, Sugar FREE}

I love chicken. It is so easy to use in various ways for our large family of 7, and the kids eat it up.

We will make a whole chicken once a week. We spread the chicken out through at least 2 meals and then I make bone broth to use for soups. Read about “How I Plan to Feed My Family of 7 on ONLY $400 a Week.”

A dish that is quickly becoming a family staple is our lemon chicken bake. It takes little time to make and is always juicy with bright pops of flavor from the lemon slices on each individual piece of chicken.

Of course, my children love to eat their lemon slices as well and make funny sour faces at each other … AH the life of a mommy …

We have been cutting out excess gluten, dairy, and sugar out of our diet so whether you deal with allergies or are following a strict diet this dish should fit the bill!

I do use Redmond REAL Salt in this recipe. Yes, any salt will do, but I specifically recommend that you add Redmond Sea Salt to your diet because it is so healthy for you as it is completely unrefined, unprocessed, and totally natural retaining all of its original trace minerals. I have been using it for three years and will never go back.

If you like it, I would love to hear or if you have any suggestions for improvement please share in the comment section below.

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Lemon Chicken Bake

2015-04-22 10:51:36

Serves 8

This is a family favorite with juicy chicken breasts and bright pops of flavor from individual lemon slices per plate.

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Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Ingredients

6-8 chicken breasts depending on the size, raw and/or thawed
1 cup rice cooked**
1 cup quinoa cooked**
1 cup kale, chopped
1 cup mushrooms, sliced
1 onion, chopped
2 garlic cloves, minced
2 lemons (1 juiced, 1 sliced)
2 tsp Redmond Real Salt
1 tsp pepper

Instructions

1.) Preheat oven to 400 degrees Fahrenheit.
2.)**Cook rice and/or quinoa according to package directions.
3.) In large mixing bowl combine rice/ quinoa, kale, onion, mushrooms, garlic, 1 tsp salt, pepper, juice from lemon. Mix well and add to 9x13 baking dish.
4.) Line chicken breasts evenly on top of rice mixture in baking dish. Sprinkle with remain salt and a dash of pepper.
5.) Slice 1 lemon so that you will individual slices to put on top of each chicken breast. Add to top of chicken breasts.
6.) Bake for 40 minutes in preheated oven at 400 degrees Fahrenheit until lemons look wilted and chicken cooked through.

Notes

**I choose to mix my quinoa and rice. I love the health benefits of quinoa, but as a frugal alternative we mix it with rice to spread it further. Feel free to use either quinoa or rice all by itself as well.
**Cook your rice/ quinoa in bone broth or chicken stock for more flavor!

By Lindsey @ TheRoadto31.com

http://theroadto31.com/

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Lindsey

I am a wife to a wonderful husband and mother to four beautiful children five and under: three girls and one boy. I am a disciple of Christ and I am fulfilling my role to my husband and family as a homemaker. I began The Road to 31 almost two years ago in an effort to focus more as I studied the Word of God and researched those things which were important to me. I found that God used The Road to 31 within my own life to bring community to my front door and allowed me to minister and be ministered to by other women who are walking along the same road as I.