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Rosemary Lime Chicken
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Prep Time
20
mins
Cook Time
30
mins
Servings
4
Ingredients
10
skinless boneless chicken thighs
zest and fresh squeezed juice from 2 limes
2
tablespoons
olive oil
2
tablespoons
coconut aminos
can substitute with soy sauce or gluten-free tamari sauce
1
tablespoon
maple syrup
1
tablespoon
crushed fresh rosemary
or 1 teaspoon dried
2
cloves
minced garlic
1/2
teaspoon
crushed red pepper
1/2
teaspoon
fresh ground black pepper
1
lime
sliced
Instructions
Mix all ingredients together and marinate chicken thighs in the fridge for at least 30 minutes, up to a day.
Preheat oven to 425 degrees.
Remove chicken from marinade and transfer to oven-safe baking dish.
Arrange lime slices on top of chicken pieces.
Bake for 30 minutes until chicken is cooked all the way through and juices run clear.