recipes

Mediterranean Herb Baked Chicken

Olive oil, garlic, and fresh herbs make this deeply anti-inflammatory. Stays juicy, slices cleanly, and tastes great cold in a salad or warm over grains.

Prep time: 10 minutes
Marinate time: 2 hours (or overnight)
Cook time: 20–25 minutes
Servings: 4
Storage: Refrigerates 4 days


Ingredients


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🥩 Meat & Poultry

🥬 Produce

🧂 Spices & Oils


Instructions

  1. Make the marinade. Whisk together olive oil, garlic, lemon zest and juice, oregano, rosemary, cumin, red pepper flakes, salt, and black pepper in a bowl or zip-lock bag.

  2. Marinate. Add chicken and massage well to coat. Refrigerate for at least 2 hours — overnight is ideal.

  3. Prep for baking. Preheat oven to 425°F. Arrange breasts in a single layer on a rimmed sheet pan. If any are very thick, butterfly or pound to even thickness so they cook evenly.

  4. Bake and rest. Bake 18–25 minutes until internal temperature reaches 165°F (thinner breasts: ~18 min; thick: up to 25 min). Rest 5–10 minutes before slicing to lock in juices.

  5. Slice and store. Slice against the grain into ½-inch pieces. Layer into containers with any pan juices spooned over top.


Serving Ideas


Why It’s Anti-Inflammatory

Ingredient Benefit
Extra virgin olive oil Oleocanthal works similarly to ibuprofen
Garlic Allicin and sulfur compounds reduce inflammatory markers
Lemon Vitamin C and flavonoids support immune regulation
Oregano & rosemary High in antioxidant polyphenols
Red pepper flakes Capsaicin inhibits a key inflammatory neuropeptide