Mesquite Dill Chicken

Here’s another quick and easy weeknight dinner that’s done in under an hour and oh so tasty! Since I already cleaned out my vegetable drawer and haven’t gone food shopping I had my chicken with a baked potato and caper-red onion sour cream, which by the way was also good to dip the chicken in) but you can have it with anything you want. Rice, veggies, etc. Enjoy!


  • 3 large skinless, boneless chicken breasts
  • Fresh dill (chopped)
  • extra virgin olive oil
  • 1/4 cup water
  • Mesquite seasoning (by McCormick)


  • Pre-heat the oven to 450 degrees.
  • Cut the breasts in half lengthwise so you have thinner breast piece (now you’ll have 6 in total).
  • Place chicken in a rectangular baking dish, drizzle with olive oil, season with mesquite, top with fresh dill.
  • Add the water to the pan, cover tightly with aluminum foil (or just put a baking sheet over the pan) and bake for 35 minutes.

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