Index
Ingredients
Chicken Breast
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- Juice and zest of 2 lemons
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Serving
- Quinoa or brown rice
- Steamed asparagus
- Fresh lemon wedges
Instructions
Marinating the Chicken
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper.
- Add the chicken breasts to the bowl and toss to coat evenly.
- Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
Grilling the Chicken
- Preheat the grill to medium-high heat.
- Remove the chicken breasts from the marinade and let any excess drip off.
- Grill the chicken breasts for 5-7 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (75°C).
- Remove the chicken from the grill and let it rest for a few minutes.
Serving the Chicken
- Serve the grilled chicken with quinoa or brown rice and steamed asparagus.
- Garnish with chopped fresh parsley and fresh lemon wedges.
Tips and Tricks
Tenderizing the Chicken
For extra tender chicken breasts, use a meat mallet to pound them to an even thickness before marinating.
Customizing the Recipe
Feel free to customize your grilled chicken with additional herbs and spices such as paprika, cayenne pepper, or fresh thyme.
Making Ahead
You can marinate the chicken breasts ahead of time and refrigerate them overnight. This allows the flavors to fully develop.
Freezing Instructions
Marinated chicken breasts can be frozen. Place them in a freezer bag with the marinade and freeze for up to 3 months. Thaw in the refrigerator overnight before grilling.
Nutritional Information
- Calories: 300 per serving
- Protein: 35g
- Carbohydrates: 8g
- Fat: 15g
- Fiber: 2g
- Sugar: 1g