This marinated chicken recipe is a delicious main dish – perfect for any weeknight. With just a bit of preparation the evening before, the juicy chicken makes a delightful dinner when served with greens and seasonal veggies.
Lemon and Herb Chicken Breasts
4 boneless, skinless chicken breast halves
1/4 cup extra-virgin olive oil
3 garlic cloves, finely chopped
large lemon, zested and juiced
1 teaspoon dried rosemary or 2 tablespoons fresh rosemary
1 teaspoon dried thyme or 2 tablespoons fresh thyme
2 teaspoons coarse salt
1 tsp. freshly ground pepper, to taste
In a large bowl, whisk together olive oil, garlic, grated lemon zest and juice, the 2 Tbs. rosemary, the thyme, salt and pepper. Add the chicken breasts and turn to coat well. Cover and refrigerate for at least 4 hours or up to 8 hours.
Prepare a skillet with nonstick vegetable spray.
Pan grill the chicken breasts until each side is golden brown, firm to the touch and thoroughly cooked.
Sprinkle with rosemary leaves, sprigs of thyme and shredded lemon zest.