Durango Chicken

I was blown away with the generosity of friends and family after Noah was born. I was so afraid that gluten-free, dairy-free (with the exception of butter) post-partum meals would be too intimidating for people. But wow, we ate like kings for a few weeks there!

One meal in particular struck me as super easy to make, as well as comforting and delicious, and I find myself making it over and over.

Just wanted to record it here, since it's one of our new favorites.

Durango Chicken
(originally from Lindsay Lady)

4 chicken boneless, skinless chicken breasts pounded to even thinness
Juice of 2 lemons (I often just use 1-2 Tbs of lemon juice)
1/2 cup of melted butter
1 Tablespoon paprika
1 Tablespoon oregano
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.
2. Melt the butter and add the lemon juice, paprika, oregano, and garlic.
3. Dip the chicken into the butter mixture in an oven-safe dish, making sure both sides are covered.
4. Cover the dish and store in the fridge for up to 6 hours before baking.
5. Bake for about 30 minutes or until the chicken is done.

My friend brought this meal over with cooked wild rice* and a side of canned green beans with minced onion and garlic. Such a delicious combo! The rice makes a great vehicle for the leftover cooked butter sauce, too!

*Also something I learned from my post-partum meals: did you know you can cook rice like pasta?! Life. Changing.