Gluten Free Lactation Cookies

These Gluten Free Lactation Cookies are a nursing mom’s best friend. Packed with nutrient-rich flaxseed and oats, these cookies help keep a new mom fueled throughout the day. They are simple to put together and free from gluten, refined sugars, eggs, and dairy. Made in partnership with my friends at Spectra.

Lactation Cookies on a sheet tray.Healthy Oatmeal Lactation Cookies

These lactation cookies don’t look much different than your average oatmeal cookie, but they do combine a couple of ingredients that are said to support a mom’s milk supply AND they’re really delicious. These vegan cookies are made in 1-bowl and are free from gluten, refined sugar, dairy and eggs. Make them as oatmeal raisin cookies or oatmeal chocolate chip cookies, depending on what you have on hand. And now that our sweet little girl has arrived (more on that soon), I have an excuse to dive into the freezer stash I have of these with my name on it!

What are lactation cookies?

Lactation cookies are simply cookies made with ingredients that are said to support a woman’s milk supply. According to KellyMom.com (a popular and useful source for breastfeeding women), certain substances are anecdotally helpful in supporting or increasing a woman’s milk supply. They can be either herbal, or more popularly common kitchen ingredients, such as oats, flaxseed, and brewer’s yeast. These are known as galactagogues! While scientifically there may not be fool-proof data that says galactagogues absolutely increase milk supply, we do know that these healthy additions to cookies can’t hurt, and most definitely have beneficial health properties!

Oats

Oats contain plant estrogens which support prolactin, the hormone responsible for the production of breast milk. Oats are also a complex carb, providing long-term energy for exhausted mothers.

Flaxseed

Flaxseeds have estrogenic properties, which are connected to breast milk production. They also contain healthy fats which are important for nursing mothers and their babies.

Brewer’s Yeast

Brewer’s yeast is packed with vitamins and minerals and can boost energy and fights fatigue. It contains chromium to help regulate blood sugar levels, and acts as a probiotic, aiding in digestive health. See below for more information about brewer’s yeast!

 

The dough being made for gluten free lacatation cookies.Ingredients Needed

Can I Make my Own Oat Flour?

Yes! You can make your own oat flour for this recipe by blitzing whole rolled oats in a blender or food processor until they are a fine powder. If you have a kitchen scale at home, simply measure out 120 grams of rolled oats, as that is how much oat flour you need. If you don’t have a kitchen scale, measure out about 1 heaping cup of oats.

What is Brewer’s Yeast and Do I Need It?

Brewer’s yeast is a fungus, often derived as a by-product of brewing beer. Beer of course is often made with wheat, which would mean that brewer’s yeast can contain gluten. However, there are several brands that are gluten-free, just make sure to check the labels. Brewer’s yeast comes in the form of a powder and can be easily purchased either in a local health food store or on Amazon.

Each brand can vary in terms of taste. Some have more of an after taste than others. Those labeled as “debittered” have less of an aftertaste, but depending on how fine your taste buds are you still might be able to notice it.

If you do not want to buy brewer’s yeast for this recipe and wish to leave it out, that is totally fine. You will just need to replace it with an extra tablespoon of oat flour.

Spectra breast pump device for breastfeeding.

Why I chose Spectra

I’m really excited to partner with my friends at Spectra today to bring you this recipe! Spectra is run by a team of registered nurses, lactation consultants, and fellow mothers and as a new mom, this gives me peace to know! If you read my registry post, you may have already seen that most mamas recommended Spectra to me, and per my research, they were the clear winner.

Breastfeeding pump through your health insurance: Did you know many insurance companies actually cover or partially cover the cost of a breast pump? All you have to do is call the number on the back of your card and ask about options for breast pumps. I opted to go through my insurance and contribute a portion of the cost to get the Spectra S1.

Why I picked the Spectra S1? This pump will be my main one for at home, but I love that it can also be on-the-go if need be. The S1 can be plugged into an outlet or be battery operated, which seems like the way to go in my opinion rather than only having the outlet option (thinking in the car here). It’s super quiet, yet hospital strength, and it’s a true closed system, so breast milk only contacts flanges and bottles (not tubing or pump), keeping pumping sanitary.

Many moms grab two pumps (especially if traveling or working). While travel is up in the air right now, I decided to also snag the Spectra 9 Plus (and give away one to one of you!), to have the extra flexibility when I need it.

The 9 Plus is only half a pound, and can actually fit in your pocket! It allows you to multitask while you pump so you can work or cook or anything else you might need to be doing. Its size makes it great for mobility. So with the size and weight of the 9 Plus, it’s portable and great for travel, and it’s still hospital strength despite its compact size.

Gluten free lactation cookies on a plate near a glass of milk.

How to Make these Gluten-Free Lactation Cookies

It couldn’t be easier to make these cookies! They’re made all in one bowl. The most complicated part about making these is that you have to let the flaxseed thicken up for about 10 minutes before you mix in the rest of the ingredients. The flaxseed takes the place of eggs, so it’s important to let it absorb the water, prior to moving on to adding in the rest of the ingredients.

After you mix together the dough, scoop out the dough onto two baking sheets. Bake in a preheated oven for about 10-15 minutes. If you like your cookies a bit more soft, bake closer to 10 minutes, and if you like them a bit more set, bake more towards the 15-minute mark.

Let them cool slightly before trying to handle, as they will be delicate when hot. Once cool enough to handle, they’re ready to eat!

A lactation cookie with a bite taken out of it.

Other ways to boost milk supply:

While everyone is different, know that generally your supply is based on demand. So, nursing more often or pumping will let your body know you need it to start making more milk. Here’s a list of a few things to try:

How to Store Lactation Cookies

These cookies can be stored in an air-tight container for up to 3 days. Keep in the refrigerator for 5-7 days. Or they can be frozen for up to 2 months. We recommend you bake the cookies before freezing, as the dough doesn’t keep as well in the freezer as the baked cookies do.

When ready to eat, simply defrost at room temperature for about an hour.

Watch the video here:



If you like this lacatation cookie recipe, check out these other useful resources:

5.0 rating
2 reviews

Gluten Free Lactation Cookies

These Gluten Free Lactation Cookies are a nursing mom's best friend. Made primarily from oats, these cookies are a nutrient-rich treat, making it the perfect snack to keep a new mom fueled throughout the day. They are simple to put together and free from gluten, refined sugars, eggs and dairy.


Yields 20
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Recipe Type: Cookies

Difficulty: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • ¼ cup flax seed
  • ½ cup water
  • 1/2 cup coconut oil, melted
  • ¾ cup coconut sugar
  • 2 cups rolled oats
  • 1 cup (120 grams) oat flour
  • ¼ cup brewer’s yeast (see note)
  • 1/2 teaspoon baking soda
  • Pinch of fine sea salt
  • 1/2 teaspoon cinnamon
  • ½ cup raisins or chocolate chips, more as desired

Directions

  1. Pre-heat oven to 350 and line 2 baking sheets with parchment paper.
  2. Add flaxseed and water to a bowl, and let sit for 10 minutes to thicken up. Add the remainder of the ingredients to the bowl and mix together.
  3. Scoop dough into balls about 2 tablespoons in size and place on baking sheet about 1-½” apart. Gently press down on the dough to flatten it.
  4. Bake in the preheated oven in the middle rack for 10-15 minutes, until the edges are set. The cookie will still be soft when hot.
  5. Remove to a cooling rack and let cool at least 1 hour to allow them to finish setting up.

Recipe Notes

  1. If you are gluten-intolerant, make sure to look for gluten-free rolled oats and oat flour, as well as gluten-free brewer’s yeast.
  2. If you want to skip the brewer’s yeast, increase the oat flour by 1 tablespoon.
  3. We preferred these cookies baked at 10 minutes, for a slightly "underbaked" cookie. If you prefer your cookies more set, bake for the full 15 minutes.

Nutrition

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DISCLAIMERS:

Gluten Free Lactation Cookies

When Spring is so close you can just about touch it, it’s time to break out the bowl and the whisk and bake up this Healthy Carrot Cake Loaf! It is so moist and made using a gluten-free and paleo-friendly blend of almond and coconut flour. This carrot bread is the perfect weekend (or weeknight!) baking project.

Healthy carrot bread sliced with a maple glaze.Healthy Carrot Bread

It is no surprise I am a big fan of Carrot Cake as we’ve done it a few times with this cake and these cookies and these muffins. Which is why I am so excited about this Healthy Carrot Cake Loaf! It’s stuffed full of carrots and optionally raisins, nuts or chocolate and SO SO GOOD. It’s made gluten-free using almond and coconut flour but this bread will be loved by everyone, whether you need to be gluten free or not. It’s got just enough cinnamon and it’s moist and so tender! Plus, it’s made all in one bowl, and that is a win!

Pouring glaze over a baked carrot cake loaf.Ingredients needed for this carrot bread

There are a few optional ingredients depending on how you want to flavor this bread! You can add in raisins, chocolate chips or nuts! I love the combination of the carrots, raisins and nuts the best!

To Glaze or Not to Glaze

We opted to put a quick maple glaze on this bread, but you can skip it if you want to keep it a little lighter! This glaze uses organic powdered sugar. If you prefer to skip it and use a glaze without any refined sugars, check out the glaze we use on our Cinnamon Roll Overnight French Toast Bake!

A slice of carrot bread on a plate.

Watch the video here:

If you like this carrot recipe, check out these others:

For more recipes for spring, check here:

4.8 rating
6 reviews

Healthy Carrot Cake Loaf

When Spring is so close you can just about touch it, it's time to break out the bowl and the whisk and bake up this Healthy Carrot Cake Loaf! It is so moist and made using a gluten-free and paleo-friendly blend of almond and coconut flour. This carrot bread is the perfect weekend (or weeknight!) baking project.


Yield 8
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Recipe Type: Bread
Cuisine Gluten-free
Difficulty: Easy
Author: Lexi
Scale This Recipe

Ingredients

    Optional Add-ins:

    • ½ cup raisins
    • ½ cup mini chocolate chips
    • ⅓ cup walnuts or pecans, chopped

    Glaze: 

    Directions

    1. Preheat oven to 350ºF and line a 8"x5" loaf pan with a parchment paper sling.
    2. In a large bowl, whisk together eggs, applesauce, honey, oil, and vanilla until combined. Add in almond flour, coconut flour, baking powder, baking soda, cinnamon and salt and whisk until fully combined.
    3. Fold in carrots and any optional add-in’s.
    4. Pour batter into prepared loaf pan and smooth over the top.
    5. Bake in preheated oven for 45-50 minutes until a toothpick inserted in the middle comes out clean.
    6. Let cool the loaf cool completely.
    7. To make the optional glaze: Whisk all ingredients together. If the glaze is too thick you can add a tablespoon more almond milk at a time until it has reached the desired consistency.

    Recipe Notes

    1. Looking for a glaze made without refined sugar? Check out the glaze used in this recipe.

    Nutrition

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    Healthy Carrot Cake Loaf

    These Healthy Apple Muffins are made with oat flour and are packed with seasonal apples and raisins. These gluten free apple muffins are easy to make, using just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

    Healthy Apple Muffins with Oats and Raisins

    These Healthy Apple Muffins are made with oat flour and coconut flour and are stuffed with shredded apples, cinnamon and raisins. They are the perfect fall breakfast that is happens to be nut-free, gluten-free and refined sugar free! These kid-friendly muffins are easy to make (and a fun baking project with the kids) and because they are nut-free they are safe to send to school. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. They are also a healthy midday snack that truly everyone will love!

    Ingredients for Apple Oat Muffins

    What kind of oat flour is best to use?

    As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

    How do you measure oat flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring it can impact a recipe because it is an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

    To Peel or Not to Peel the Apple

    The apples are grated before being folded into the batter. Grating the apples both adds moisture to the muffin and makes sure that the apples are cooked through quickly. You can leave the peel on the apple, or you can peel it off. We prefer the texture and nutritional value that leaving the (organic) peel on imparts, but feel free to remove it if you prefer.

    How to store Healthy Apple Oatmeal Muffins

    We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

    So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

    If you like this healthy apple recipe, check out these others:

    If you like this muffin recipe, check out these others:

    5.0 rating
    3 reviews

    Healthy Apple Muffins with Oats

    These Healthy Apple Muffins are made with oats and are packed with seasonal apples and raisins. These gluten free apple muffins are easy to make, using just one bowl to put together! They make a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!


    Yields 12
    Prep Time 10 hours
    Cook Time 18 minutes
    Total Time 10 hours 18 minutes
    Recipe Type: Breakfast
    Cuisine Gluten-free, Dairy-free, Nut-free
    Difficulty: Easy
    Author: Lexi
    Scale This Recipe

    Ingredients

    Directions

    1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
    2. In a large bowl add eggs, apple sauce, melted butter and maple syrup and whisk together. 
    3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
    4. Fold in raisins and apples.
    5. Fill each muffin cup ¾ full.
    6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

    Recipe Notes

    1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
    2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
    3. If your oat flour or coconut flour is very clumpy sift them.

    Nutrition

    Loading nutrition data...

    Gluten Free Apple Muffins

    Who wants a super easy, hearty and flavorful side dish? This Sweet and Crunchy Thai Slaw with chicken works equally as well as both a crunchy side dish at a BBQ or as a light lunch option for meal prep! It’s also gluten-free and paleo friendly!

    Thai slaw with Cole slaw and sesame seedsSweet & Crunchy Thai Slaw with Chicken

    Who doesn’t love a good slaw? But even more, this Sweet Thai Slaw with Chicken is full of different flavors and textures: sweet, spicy, crunchy, soft and just so darn delicious! There are a few things you’ll need to slice and prepare, but after that it’s easy breezy to put together: toss in a bowl and that’s it! We suggest toasting the sesame seeds and slivered almonds for an extra special flavor boost, but honestly you can skip it if you don’t want to do the extra step. We’re all about easy, here. It’s also gluten-free and paleo friendly and sure to be a hit with everyone.

    sweet sesame dressing poured over chicken Thai slaw

    Here’s what’s in it:

    Want to make this super easy?

    If you really, really wanted to make this even easier? Grab a bag of Cole slaw mix at the store and swap 4 cups of it for the green cabbage. Even easier than that? Grab a rotisserie chicken while you are at it and shred that to add in.

    Can you leave the chicken out?

    Yes! But we obviously love it with it in, or else we wouldn’t have included it in the recipe. As a stand alone lunch leave the chicken in however!

    tossing finished sweet slaw recipe

    If you like this slaw recipe, check out these others:

    [yumprint-recipe id=’184′]

    Sweet & Crunchy Thai Slaw with Chicken

    These Healthy Carrot Muffins are made with oat flour and coconut flour, packed with vitamin C rich carrots and raisins and use just one bowl to put together! These gluten free carrot muffins would be a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

    Healthy carrot oatmeal muffinsHealthy Carrot Oatmeal Muffins

    After perfecting this site’s first gluten-free and nut-free muffin a few weeks ago, we knew we wanted to get right to making another option for our readers with nut allergies. This new healthy carrot muffin is made using oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! They’re made all in one bowl and ready in under 30 minutes! We know despite the pieces of carrots in these muffins, they are picky toddler approved! And they are safe to send to school, since they are nut-free. This carrot oat muffin is a great substantial snack that truly everyone will love!

    gluten free carrot cake muffins

    How healthy is oat flour?

    Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace our typical go-to combination of either almond flour and tapioca flour or coconut flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

    What kind of oat flour should I use for these gluten-free carrot muffins?

    As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

    How do you measure oat flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

    Healthy carrot muffins

    How to store Healthy Carrot Oatmeal Muffins

    We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

    So if you want to keep them the freshest you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

    If you like this muffin recipe, check out these others:

    5.0 rating
    7 reviews

    Healthy Carrot Muffins


    Yields 12 muffins
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes



    Author: Lexi's Clean Kitchen
    Scale This Recipe

    Ingredients

    • 2 eggs
    • 1/2 cup apple sauce
    • 2 tablespoons milk of choice 
    • ½ cup butter, melted and slightly cooled
    • ¾ cup coconut sugar
    • 1-1/2 cups (180g) oat flour
    • 2 tablespoon (15g) coconut flour
    • 2 teaspoon baking powder
    • ½ teaspoon cinnamon
    • 1/4 teaspoon salt
    • ½ cup raisins
    • 1-1/2 cups shredded carrots (about 2 medium to large carrots)

    Directions

    1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
    2. In a large bowl add eggs, apple sauce, milk, (slightly cooled) melted butter and coconut sugar and whisk until full combined.
    3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
    4. Fold in raisins and carrots.
    5. Fill each muffin cup ¾ full.
    6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

    Recipe Notes

    1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
    2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
    3. If you oat flour or coconut flour is very clumpy sift them after measuring.

    Nutrition

    Loading nutrition data...

    Healthy Carrot Muffins (Gluten-Free and Nut-Free)

    This Sheet Pan Curry Chicken and Vegetables is one of my new all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice makes it a delicious sheet pan dinner that will impress anyone!

    Sheet Pan Curry Chicken and Vegetables

    Sheet Pan Curry Chicken and Vegetables

    Why make dinner on a sheet pan?

    We love sheet pan recipes for so many reasons! They are simple to prepare, do not require hands on cooking time and are packed with flavor! Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables, the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.

    Sheet Pan Curry Chicken and Vegetables

    Tips for sheet pan cooking:

    Sheet Pan Curry Chicken and Vegetables

    If you like this recipe, try these other sheet pan meals:

    Sheet Pan Curry Chicken and Vegetables

    P.S. I am so excited that my favorite chicken company, Shenandoah Valley Organic, is the chicken you get in your ButcherBox! It makes my heart happy to see two companies really doing the right thing coming together. I always stock my ButcherBox with the SVO chicken tenders, thighs, and breasts!

    What is ButcherBox? Each month, they curate a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality!

    Order Today and get this amazing deal!

    5.0 rating
    5 reviews

    Sheet Pan Curry Chicken and Vegetables


    Yield 4
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 1 tablespoon yellow curry powder
    • 1/2 teaspoon cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon fine sea salt
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne pepper (optional)
    • 1 onion, sliced to 1/2" rings
    • 3 garlic cloves, minced
    • 1/2 medium cauliflower, cut into florets (about 2 cups)
    • 4 medium carrots, diced to 1/2" 
    • 3 tablespoons avocado oil, divided
    • 4 boneless, skinless chicken breasts, about 2 lbs. (see note)
    • 1 tablespoon lemon juice
    • 1/4 cup pine nuts, toasted
    • 1/3 cup raisins
    • 1/3 cup cilantro, chopped
    • lemon wedges, for garnish

    Directions

    1. Pre-heat oven to 400ºF and line a rimmed 12" x 18" sheet pan with parchment paper.
    2. In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
    3. In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture. Mix to combine and spread on to rimmed baking sheet.
    4. Bake for 20 minutes.
    5. Meanwhile place chicken breasts into the large bowl. Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice. Toss to combine and place in refrigerator to marinate while vegetables are baking.
    6. Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. 
    7. Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
    8. Remove from oven and sprinkle with pine nuts and raisins. Serve warm with lemon wedges and cilantro.

    Recipe Notes

    1. You could alternatively use boneless, skinless chicken thighs.

    Nutrition

    Loading nutrition data...

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