Lemon & Herb Marinated Chicken
Lemon and Herb Marinated Chicken
Olivelle
4
35 minutes
15 minutes
Zesty, fresh, and full of flavor! These Lemon and Herb Marinated Chicken breasts are perfect as a main dish or tossed into Mediterranean-style tacos, fresh salads, or pasta. A versatile dish that’ll keep your taste buds dancing!
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Ingredients
- 2 Chicken Breasts
- ¼ cup Tuscan Herb Infused Olive Oil
- 3 Tbsp Meyer Lemon White Barrel Aged Balsamic
- 1 Tbsp Mediterranean Rosemary Rub & Seasoning
- ¾ tsp Rosemary Infused Sea Salt
- ¼ tsp Pepper
Directions
Butterfly the chicken breasts. In a large zip-top bag, mix the Tuscan Herb Olive Oil, Meyer Lemon Balsamic, Mediterranean Rosemary Rub, Rosemary Sea Salt, and pepper. Add the chicken, seal the bag, and massage to coat evenly. Marinate for at least 30 minutes or up to 6 hours in the fridge.
Stovetop-to-Oven Method: Preheat the oven to 375°F. Heat a large oven-safe skillet over medium-high heat. Add the chicken and cook until the first side develops a golden sear, about 4–5 minutes. Flip the chicken and transfer the skillet to the oven. Bake until the chicken reaches an internal temperature of 165°F, about 6–7 minutes.
Grill Method: Heat the grill to medium, 350–400°F. Grill the chicken until it reaches an internal temperature of 165°F, about 4 minutes per side.
Remove the chicken from the heat (oven or grill) and let rest for 5–10 minutes. Slice and serve.
1 comment
Keith Broviak
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