Easy Lemon Garlic Chicken


When in doubt, bake some chicken. There have been many nights where trying to figure out what to eat for dinner was a routine. I would spend minutes browsing through Pinterest trying to find something easy but yet health and by easy, I also mean quick. There's nothing more I hate than spending over 35 minutes making a meal. Although, I am trying to change that. 


Having chicken for dinner has become a thing for me. I sometimes make chicken soup, chicken fingers or I just pop it in the oven. This time I chose to have it with an arugula beetroot salad. Weirdly, I normally don't put any salad dressing, I always find them to ruin the salad. I did, however, add a balsamic vinaigrette to this salad although not pictured. Not only is this recipe delicious, but very healthy as well. Perfect for those on diets, especially Paleo. 

 Serves 2


4 chicken legs

1 Lemon

2 tbsp olive oil

2 garlic cloves

4 cups of arugula

2 medium beetroot (I get mine cooked already)

Handful of sliced almonds

2 tbsp of goat cheese

Salt and all purpose seasoning

Chili flakes

  • Heat oven to 375 degrees. Season chicken, slice lemon and add the garlic and oil. Place chicken in skillet pan with lemons on top and bake for 25 minutes. In the meantime, Place arugula in a large bowl, slice beetroot and add to the bowl. Then you'll add the almonds and dish onto plates. When the chicken is ready, add 2 pieces on each plate, and garnish with chili flakes. 

If you liked this recipe, make sure to comment and share below, enjoy!