This was originally a recipe I found on Instagram by @sartreadwayy, but because my entire wedding earlier this September was decorated in clementines, I had a plethora of those. I chose to compromise and change her recipe up a bit to use them up! This is my FIRST recipe on the blog and I don’t plan for it to be super detailed unless I get feedback that my readers want step by step. Or maybe I’ll put it up simple first and edit later once I get the hang of this. We’ll see!
I had started a highlight on my Instagram stories where I post dinners I’m proud of or recipes I created with short excerpts on how to make them and I decided to make a “recipes” tab on the blog inspired by that.
So ALAS, Clementine Thyme Chicken!
INSTRUCTIONS:
- Toss 2 large chicken breast in olive oil then place in a covered dish with about a centimeter of water in the bottom to prevent the chicken from drying out while it bakes.
- Season the chicken with garlic powder, thyme leaves, salt, and pepper.
- Slice your clementine in half.
- Use the first half to lightly squeeze juice over your breasts, then thinly slice the other half and lay over the chicken.
- Top the clementine slices with full sprigs of thyme.
- Bake covered at 375 degrees for 50 minutes.
- Remove clementines and serve.
— My favorite way to serve this is over pearled couscous and a side of vegetable. My family loves fresh broccoli and asparagus best! —
WHAT YOU’LL NEED:
- 2 large chicken breasts
- 1 clementine
- 2 tbsp olive oil
- garlic (2 cloves or 1 tbsp of powder)
- lots of fresh thyme
- a pinch of salt
- a few shakes of black pepper
- water
Please note that clementines cooked taste a bit sweeter than oranges. So if you prefer a fresher cirtus taste, substitute with oranges.
Abbvocado 