Lemon, Onion, and Dill Italian Chicken

italian chicken







  • 5 chicken breasts
  • 3 medium tomatoes chopped
  • 2 cloves of garlic minced
  • 2 cups chopped dill
  • 1 cup extra virgin olive oil
  • 1 tablespoon sea salt
  • 1 tablespoon black pepper
  • 3 cups cooked and lightly caramelized onions
  • 1 tsp lemon zest
  • lemon juice from one whole lemon
  • parmesan, asiago, and pecorino romano cheese grated (optional)


1) Preheat oven to 400 degrees F.

2) Dry the chicken breasts  and cut them in small palm-sized pieces that are less than an inch thick.

3) In a mixing bowl, mix the chicken and all the other ingredients above.

4) Pour the mixture into a casserole dish and bake for about 20-30 minutes (until lightly golden and the chicken is cooked and firm).

5) Optional: Top the dish with grated parmesan, asiago and pecorino romano (cheese will melt).

6) Serve.

7) There is a lot of sauce left, so pour it over mashed cauliflower, spaghetti squash, rice, or salad or sauté with pasta (we like kelp noodles).

8) Enjoy.

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