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- 2 tblsp coconut oil
- 1 tsp extra virgin olive oil
- 3 cloves garlic unpeeled and smashed
- 4 chicken breasts boneless
- 2 tsp red pepper flakes adjust to taste
- 2 Lemons ends trimmed and cut into 8 rounds
- 2 large handfuls basil leaves chopped
Ingredients
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1. Heat 2 tablespoons of coconut oil in a small saucepan over medium heat until shimmering. Add garlic cloves and cook for about 2 minutes, until fragrant.
2. Remove from the heat, add red pepper flakes, and set aside.
3. Season the chicken breasts with Himalayan sea salt and pepper and place them in a large baking dish (or cast-iron skillet).
4. Add garlic-infused oil and turn the chicken to coat.
5. Cover with lemon slices and drizzle with 1 teaspoon of extra virgin olive oil.
6. Set the oven to broil and place a rack in the upper third of the oven.
7. Cook the chicken for about 15 to 20 minutes (or until the temperature registers 165°F on an instant-read thermometer.)
8. Cooking time depends on how big the chicken breasts are and how hot is your oven, the most important thing is that the chicken is cooked through.
9. Once cooked, transfer to a rack and let cool for 5 minutes.
10. Sprinkle with chopped basil and serve.
Serving Size = 3 ounces