Description
Keeping low-carb protein on hand is a great plan for busy weeknights.
Scale
Ingredients
- 2 T. extra virgin olive oil
- ½ c. apple cider vinegar
- 2 T. lemon juice
- 2 t. lemon zest
- 3 T. fresh oregano, rinsed and crushed with fingers to release oils
- 2 sprigs fresh rosemary, rinsed and crushed with fingers to release oils
- 3 garlic cloves, crushed and peeled
- salt and pepper, to taste
- 4 8-oz. boneless, skinless chicken breasts*
Instructions
- Add the marinade ingredients to a large glass bowl and whisk to combine.
- Add chicken breasts to a 1-gallon sealable freezer bag and pour marinade mixture over top.
- Seal back and turn to coat breasts thoroughly.
- Place the bag in a bowl and set in the refrigerator for a minimum of one hour. If you have the time overnight is best. Turn the bag a couple times to evenly distribute the marinade.
- Remove chicken from the refrigerator and discard marinade.
- Grill breasts over medium direct heat, turning once, for 10 – 12 minutes total.
- Remove from heat and let set for 5 minutes before serving.
Notes
*To make this a Keto friendly recipe simply substitute chicken thighs for the chicken breasts.
