Hi, I’m back! It’s been a minute since I’ve posted (more on that below), but I have a classic favorite to share today – Lemon Herb Marinated Chicken Breasts. This is one of the most versatile recipes I make and so I usually make a double batch and cook from it for days. Day 1: Make a quick Alfredo Sauce (or open a jar) and have Chicken Alfredo. Day 2: Slice up cold leftover chicken and put it with all of your favorite toppings on a chef salad. Day 3: Thinly slice leftovers and make it into Chicken and Cheese Quesadillas. Just like that, three days of easy and tasty meals!
This is the way I’ve been cooking lately, as efficiently and quickly as possible. I don’t share a ton about my life outside of the kitchen but my youngest 2 kids play on club volleyball teams and we’ve been traveling A LOT lately for touranments. I played volleyball in college for the University of Utah and am really enjoying this new stage of my life cheering for them and their teams. But my question is why it’s more exhausting to sit and watch a tournament than play in one? It makes no sense…can any other parents out there relate? I love it, but it wipes me out! I must be officially old, haha.
So next time you don’t feel like cooking at the end of a hectic day, turn to this versatile recipe – I think you’ll love it!
Just mix the marinade ingredients right in the ziplock bag and let it rest in the fridge for several hours before grilling. Very few dirty dishes to clean up this way!
Lemon Herb Marinated Chicken Breasts
2 pounds of boneless chicken breasts, sliced in half horizontally to make them thinner (preparing the meat like this helps it cook more evenly so it stays nice and juicy)
3 tablespoon olive oil
2 tablespoon water
1 tablespoon lemon juice
1 tablespoon fresh basil, minced (or any mix of fresh herbs you have on hand: thyme, rosemary, and parsley also work well)
3 medium garlic cloves, minced (or 1/2 teaspoon garlic powder)
1 teaspoon sugar
1 teaspoon table salt
1/2 teaspoon ground black pepper
Whisk ingredients together and pour into a large ziplock bag (gallon-sized). Add prepared chicken breasts and press out as much air as possible and seal bag. Refrigerate 2-3 hours, flipping bag halfway through. Grill over high heat until cooked to 160 degrees Fahrenheit (71 Celsius). The FDA recommends cooking chicken breasts to 165 degrees Fahrenheit (74 Celsius), but I pull mine off at 160 F (71 C) and let the carryover heat finish cooking them. Let rest for 5 minutes and serve.
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