Lemon Pepper & Garlic Chicken with a Spinach and Mixed Vegetable Salad 💪

Since I had this beautiful October day off; what better way to spend it making a healthy lunch? Super easy (and affordable!) to make in a pinch. Just cut the vegetables to your liking and toss. For the chicken;
Preheat your oven to 350F. In a glass baking dish (or Dutch oven) place your boneless, skinless chicken breasts. Trim off any excess fat and season with freshly ground black pepper and (or) salt to taste. Cut up two lemons and place on and around the chicken.
Now this is completely optional depending on your dietary needs; you can use butter, reduced sodium/sodium free chicken stock or an oil of your choice. Your chicken will need some sort of base due to the lemons not having enough liquid to not dry it out. (Nothing is worse than dry chicken 🐔 👎) I covered mine in tin foil to further prevent drying. I used 1/4 cup of butter for two breasts and I found that to be to much; so around 3 tablespoons of butter should be plenty. Back to the garlic! I minced the garlic and put it in a microwave safe bowl with the butter. Melt it for 30 seconds, stirring at the end. If the butter has not melted, microwave again in 30 second intervals, stirring halfway through; do not burn the garlic! Once melted, spoon over the chicken breasts. Place in the oven and cook for 35-50 minutes depending on the thickness and oven. If using stock or oils; you can still infuse the garlic the same way. If you're not keen on using the microwave, infuse in a saucepan over medium :) Enjoy!