Lemon Garlic Chicken with Mushrooms


This is a delicious, versatile and hearty recipe that you can make any time of year. Serve it with a side of veggies as a main course or prep it ahead and chop up the chicken to throw in salads, soups and stir fries. Enjoy!

• 4 organic, pasture-raised boneless, skinless chicken breasts
• Juice of 1 organic lemon
• 2 TBSP grated organic lemon rind
• 3 cloves garlic, minced
• 2 tsp fresh organic rosemary
• 2 TBSP organic, extra virgin olive oil
• 2 TBSP Bragg's Liquid Aminos or Coconut Aminos
• 1/4 organic onion, thinly sliced
• ½ carton of organic crimini mushrooms
• Himalayan / sea salt & black pepper to taste
• 1 TBSP fresh organic parsley
• 1 Tbsp organic coconut oil or grass-fed ghee


  1. Preheat oven to 350 degrees.
  2. Grease the bottom of a deep baking pan/dish with coconut oil or ghee. 
  3. In a food processor or blender combine the lemon, garlic, rosemary, and liquid aminos.  
  4. Place chicken breasts face down in the baking pan/dish, brush with lemon garlic mixture and sprinkle with sea salt and pepper, to taste.
  5. Spread onion, parsley and mushrooms over chicken.  
  6. Bake at 350 degrees for about 25 minutes, then turn the chicken breasts over and lightly sprinkle with salt and pepper.
  7. Return chicken to over and continue cooking for another 20-25 minutes or until cooked through.
  8. Place the chicken on plates or a serving platter and use tongs to top them with the mushroom mixture before serving.

You can double this recipe to use in a variety of meal options throughout the week.