Madagascar Chicken

This super-easy chicken breast recipe is perfect for a citrus lover! Chef Logan, Project Angel Heart’s modified meal specialist, created this recipe. He recommends topping the chicken with peppers and onions that are sauteed with fresh garlic and ginger, and serving alongside rice or quinoa.

Madagascar Chicken
Serves 6

  • 6 boneless, skinless chicken breasts
  • 6 tablespoons organic coconut oil
  • 6 tablespoons lemon zest, freshly grated
  • 1/4 teaspoon black pepper

Combine the coconut oil and lemon zest in a mixing bowl. Add the chicken breasts and mix well so that they are coated in oil. Cover the bowl and refrigerate overnight.

When ready to cook, preheat the oven to 400 degrees. Take the chicken out of the refrigerator and let it sit on the counter while the oven warms up. The coconut oil will solidify overnight when it gets cold, so leaving it out will allow it to soften a bit.

Once the oven is preheated, transfer the chicken breast to a greased or parchment-lined baking sheet. Sprinkle with black pepper, then bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165 degrees.

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