Prep time: 15 minutes
Cook time: 20 minutes
Servings: 6
Dill and lemons taste so good together. This chicken is great plain or top a salad with it. When eating it plain I slice the chicken into thin fillets and for a salad I cut it into strips (as seen above).
2 lbs chicken (breasts or thighs)
2 lemons (one to juice and one to slice and cook in pan)
2 tbs Dill Weed (fresh or dried)
1/4 Onion, diced
8 Garlic Cloves
2 tbs avocado oil
1 tsp Black Pepper
1/2 tsp sea salt
2 tbs butter (clarified or ghee to make it dairy free)
- Cut the chicken how ever you desire (strips or fillet).
- Place the chicken in a container or ziplock bag to marinate with 1 juiced lemon (slice the other and use it for cooking), Dill Weed, Onion, Garlic, Avocado Oil, Black Pepper, and Sea Salt. Marinate for as little as 1 hour or as long as 48 hours.
- Heat skillet to medium heat, melt butter and add in the marinated chicken and lemon slices. Cook for approx. 15 minutes or until it is no longer pink in the middle.