Tangy Baked Chicken

Tangy baked chicken: simple, easy, and extremely flavorful!

One of the very first recipes that I made from the Friendly Food cookbook* was this one for tangy baked chicken. The Big Kid was OBSESSED with it and proclaimed it to be her absolute favorite meal ever and asked to have it on the menu regularly. I was more than happy to oblige since that basically never happens, especially not with something that I make from scratch (unless it’s a dessert).

So I’ve been making this chicken regularly ever since and everything was going swimmingly well. It was an easy win on the menu each week and everyone was happy. That is until the last time I made it. I was clearing the table and noticed that she had her entire pile of chicken left on the plate.

When asked what happened since she had already professed her undying love to the tangy baked chicken, The Big Kid proclaimed that she just doesn’t like chicken that much, okay?!

UH…

What?

The good news is, neither kid really likes anything that I make anyway, so I’m used to it. The bad news (for her) is that I’m just gonna keep on making tangy baked chicken for the grown ups in the house because we all like it.

SO THERE.

Now to find another favorite meal of all time that doesn’t involved store bought chicken patties and pierogies. Please tell me something like that exists. (Or just lie to me.)

Tangy Baked Chicken

Emily @ My Failsafe Life
Tangy baked chicken: simply, easy, and extremely flavorful! A dish your whole family (might) enjoy.
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 15 oz can pears, puréed*
  • 1 tsp (2 cloves) garlic minced
  • 1 tsp salt
  • 1 ½ tsp citric acid
  • 1 tbsp canola oil
  • 2-3 large chicken breasts sliced thin if you want it to cook faster

Instructions
 

  • Preheat oven to 375°F/190°C.
  • In a small bowl, combine 1/2 cup of the pear purée with the remaining ingredients (garlic, salt, citric acid, canola oil).
  • In a large glass baking dish, add chicken breasts and pour the marinade overtop.
  • Place in the oven and bake for 20-25 minutes or until the internal temperature reaches 160°F/75°C.

Notes

*Make sure to read the ingredients on your canned pears. A lot of them contain corn syrup/sugar or fruit juice with isn’t FAILSAFE. My favorite brand is Del Monte Lite Pears since it’s just water, sugar, and pears.
//
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, nightshade free, soy free, and low salicylate. 
Keyword chicken, citric acid, dairy free, failsafe, gluten free, low salicylate, marinade, nightshade free, rpah elimination diet, soy free

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Emily @ My Failsafe Life

Diving feet first into a FAILSAFE diet after years of struggling with digestive issues and feeling like crap.

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