Keto Lemon Dill Chicken
Bright lemon juice, fresh dill, and garlic marinate chicken, then bake to juicy perfection. A zesty, keto‑friendly main dish ready in under 3 hours.
Equipment
- Mixing bowl or resealable plastic bag
- Baking dish
- Measuring cups and spoons
- Whisk or fork
- Meat thermometer (optional)
Ingredients
- 2 –3 lbs chicken breasts or thighs
- 1/3 cup fresh lemon juice about 2 lemons
- Zest of 2 lemons
- 1/4 cup fresh dill finely chopped
- 3 –4 cloves garlic minced
- 1/4 cup extra‑virgin olive oil
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes optional
- Salt and freshly ground black pepper to taste
Instructions
Make Marinade:
- In a bowl or zip‑top bag, whisk together lemon juice, zest, dill, garlic, olive oil, vinegar, red pepper flakes (if using), salt, and pepper.
Marinate Chicken:
- Add chicken, coat thoroughly, seal or cover, and refrigerate for 2 hours (or overnight for deeper flavor).
Preheat Oven:
- Preheat to 400°F (200°C). Lightly grease a baking dish.
Arrange & Bake:
- Remove chicken from marinade, letting excess drip off. Arrange in dish without overlapping.
- Bake 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Rest & Serve:
- Transfer to a platter and rest 5–10 minutes. Garnish with extra dill and lemon slices before serving.
Notes
Nutrition (Per Serving)
- Calories: 320 kcal
- Total Fat: 20 g
- Total Carbs: 3 g
- Fiber: 0 g
- Net Carbs: 3 g
- Protein: 30 g