Paleo Baked Lemon Herb Chicken
Yes, it’s called chicken, but no birds were harmed—so unclench, Susan. This plant-powered diva dish brings all the zest, none of the mess. Zingy lemon, flirty herbs, and tender “not-chicken” cutlets are here to play, slay, and slather themselves in flavor. It’s the kind of meal that makes your blender feel like Beyoncé. You won’t need a farm or a five-star chef—just your sass, a baking tray, and a sense of adventure. Grab your apron, honey, because fake chicken never tasted so fabulously legit. No feathers, no fuss—just delicious drama in under an hour. Let’s bake, baby.
Paleo Baked Lemon Herb Chicken
A tangy, herb-crusted, plant-based version of baked lemon chicken—minus the actual chicken. It's Paleo-approved and absolutely sass-worthy.
Ingredients
- 4 large vegan chicken cutlets store-bought or homemade
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon lemon zest
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon rosemary
- Salt to taste
- Black pepper to taste
- 1 tablespoon chopped fresh parsley optional but she’s pretty
Instructions
- Preheat your oven to 400°F (because raw fake chicken is still a no-no).
- In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, oregano, and rosemary.
- Add salt and black pepper like you’re seasoning a breakup text—generously.
- Coat the vegan cutlets with the herby lemon mixture. Make sure they’re fully drenched in love.
- Line a baking tray with parchment paper and place the cutlets on it—social distancing style.
- Bake for 25 minutes or until slightly crispy on the edges and golden fabulous.
- Sprinkle with chopped parsley and a dramatic hair flip before serving.
Notes
📊 Nutritional Values (per serving)
- Calories: 230
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 18g
💪 Vitamins & Minerals (per serving)
- Vitamin B6: 25%
- Iron: 20%
- Vitamin C: 30%
- Magnesium: 15%
- Potassium: 10%
💁♀️ Tips to Slay the Flavor Game
- Add a splash of maple syrup to the marinade for a sweet-savory twist.
- Use smoked paprika if you want that “grill but make it glam” vibe.
- Pair it with roasted veggies or cauliflower mash for a red-carpet dinner.
- Leftovers? Chop and toss into salads. Meal prep, but make it fashion.
- Squeeze fresh lemon over the top before serving—because we’re extra like that.
