Lemon Herb Chicken

Chicken is one of the most versatile proteins to add to a meal. It can be prepared in so many delicious ways that it's hard sometimes to decide where to start. I was searching Pinterest a few weeks ago for some new chicken recipes when I stumbled onto: Grilled Chicken Breasts with Lemon and Herbs. I made it for the first time the very day that I found it... and it was goooooooood! Very juicy and tender and light. Pairs great with my Sautéed Spinach and Herb Roasted Potatoes. This will be a great addition to your recipe collection. It's simple and easy and so very tasty... so check it out!

2-4 Foster Farms Boneless, Skinless Chicken Breasts (about 1 1/2 pounds total)

3 garlic cloves, minced

1/2 tsp salt
1/4 tsp black pepper
2 Tbsps finely chopped fresh parsley
1/2 tsp finely chopped fresh thyme
1/2 tsp finely chopped fresh oregano
1/4 tsp finely chopped fresh rosemary
3 Tbsps lemon juice
1/3 cup extra virgin olive oil

Prepare the chicken by cutting off excess fat or gristle and rinsing. Pound each piece with the flat side of a mallet between a folded piece of plastic wrap to avoid splattering.

Prepare spices, salt, pepper and garlic.

Put chicken in a freezer bag of appropriate size for how many chicken breasts you have. Pour the spices mixture over the chicken. Squeeze in the lemon juice and then add the oil. Massage the marinade onto the chicken to ensure it is evenly coated. Put in the refrigerator to rest.

The marinade should stay on as long as possible. I've done as little as 2 hours and as much as 3-4 days (with slightly frozen chicken to start with). At least overnight would be ideal. The longer you can let it set, the better it will be. Pull the chicken out of the refrigerator about 30 minutes before ready to cook. Heat the skillet. You can add a spoonful of marinade to know when the skillet is hot enough. Add chicken to the skillet and cook on both sides until browned and cooked through.

Pair this chicken with your favorite sides and enjoy!