Cathy Eddy is a member of the Silver Fern Board of Advisors, strategic advisor to Silver Fern, and Founder & Former President, Health Plan Alliance.
For Silver Fern’s What’s on My Plate Series, Cathy shared one of her own recipes for a favorite dish: Lemon Dill Chicken.
Cathy shared a bit about why this recipe was special to her. “I put together this recipe about 15 years ago with two of my favorite flavors – lemon and dill. It is easy and quick. I share it a lot with young cooks as an easy dish that can be served hot and then if you have any left over, it is great cut up on salads.”
This dish is an easy week-night option and can be served atop greens, alongside a power grain like quinoa or farro, or accompanied by some lovely roasted vegetables.
Lemon Dill Chicken, curtesy of Cathy Eddy
- 3-4 skinless, boneless chicken breasts
- 1 T. olive oil
- 1 T. fresh dill, chopped
- Lemon zest of large lemon
- Juice of a large lemon
Directions:
- Preheat oven to 350 degrees.
- Pat dry chicken breasts with paper towel and place in a glass baking dish.
- Drizzle olive oil over the top of the chicken breasts, add fresh dill and lemon zest evenly over the top. Squeeze lemon juice evenly over the top of chicken breasts.
- Bake for 25 minutes or until chicken is done (no pink inside) and serve warm or cold – great the second day sliced up cold on salads.