Ingredients:

• • 680 grams boneless skinless chicken breasts (or thighs)
• • 2 tablespoons olive oil
• • 1 tablespoon lemon zest (from 1 large lemon)
• • 3 tablespoons fresh lemon juice
• • 2 teaspoons freshly ground black pepper
• • 1 teaspoon garlic powder
• • 0.5 teaspoon onion powder
• • 1.25 teaspoons kosher salt
• • 2 tablespoons unsalted butter
• • 60 milliliters chicken broth or water
• • slices optional extra lemon slices, for serving
• • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

• Pat the chicken dry with paper towels. If using thick chicken breasts, slice them in half horizontally to create thinner cutlets so they cook evenly and quickly.
• In a small bowl, mix together the lemon zest, lemon juice, black pepper, garlic powder, onion powder, and salt. Add 1 tablespoon of olive oil and stir to form a loose paste or marinade.
• Place the chicken in a shallow dish or zip-top bag and pour the lemon-pepper mixture over it, turning to coat well. Let it sit at room temperature for 15–20 minutes while you prep anything else, or refrigerate up to 2 hours for more flavor.
• Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and the butter. When the butter is melted and foamy, swirl the pan to coat.
• Add the chicken to the pan in a single layer, letting any excess marinade drip off back into the dish (reserve the extra marinade). Cook without moving for 4–6 minutes, until the underside is nicely browned.
• Flip the chicken and pour in the reserved marinade plus the chicken broth or water. Reduce the heat to medium, cover partially, and cook another 4–6 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).
• Remove the chicken to a plate and let it rest 3–5 minutes. Meanwhile, let the pan sauce bubble for 1–2 minutes to slightly reduce, scraping up any brown bits.
• Taste the sauce and adjust seasoning with more salt, pepper, or a squeeze of lemon if desired. Spoon the lemon-pepper pan sauce over the chicken.
• Garnish with chopped parsley and extra lemon slices. Serve with rice, potatoes, pasta, or a simple salad.

Notes:

If you don’t have fresh lemons, use 2–3 tablespoons bottled lemon juice and 1/2 teaspoon additional black pepper; you’ll lose some brightness but still get good flavor. Chicken thighs are more forgiving and stay juicier if you’re worried about overcooking. For extra-crispy edges, lightly dust the marinated chicken with flour before searing. Leftovers are great sliced over salads, stuffed in wraps, or tossed with pasta.

Original Link:

https://bakebot.ai/recipes/viewRecipe/379185

Safety Info:

Cook chicken to an internal temperature of 165°F (74°C). Avoid cross-contamination by using separate cutting boards and utensils for raw chicken and ready-to-eat foods. Refrigerate leftovers within 2 hours.

Ingredients:

• • 2 cups gluten-free all-purpose flour (1:1 blend with xanthan gum)
• • 1 teaspoon baking soda
• • 0.25 teaspoon salt
• • 0.5 cup unsalted butter, softened
• • 0.75 cup packed brown sugar
• • 2 unit large eggs, beaten
• • 2.33 cups mashed ripe bananas (about 3–4 medium)

Instructions:

• Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and, if desired, line with a parchment sling for easier removal.
• In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt until well combined. Set aside.
• In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
• Beat in the eggs until fully incorporated, then stir in the mashed bananas until the mixture is smooth and well blended.
• Add the dry ingredients to the banana mixture and stir gently just until no dry flour remains. Do not overmix—this helps keep the gluten-free loaf tender.
• Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
• Remove from the oven and let the banana bread cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely before slicing.

Notes:

Use a good-quality gluten-free 1:1 baking blend that includes xanthan gum for the best structure. Overripe bananas with lots of brown spots give the best flavor and sweetness. If your blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients. For extra insurance against gumminess, let the batter rest 5–10 minutes before baking.

Safety Info:

Bake to an internal temperature of at least 200°F in the center of the loaf to ensure it is fully cooked. Handle hot pans carefully and cool on a heat-safe surface or wire rack.