Easy Lemon Garlic Chicken Breasts

One of my friends was recently asking me for some easy weeknight dinner ideas.

I described a few of the things I usually make--like these Easy Lemon Garlic Chicken Breasts, but when she asked me for a link to the exact recipe, I realized I didn't have it.

These are the kinds of dishes that I usually just throw together and then eat without taking the time to photograph or write down. But I know that a lot of you might find them useful, so I'm trying to be better about that.

This recipe is one we eat a lot at home, and it was designed to meet some super basic dinnertime requirements, meaning that it's quick, low-carb, and doesn't leave us with a sink full of dishes.

The trick to this chicken is the easy marinade--all the ingredients go right in the blender jar and are pureed until smooth. Then I pour them into a big tupperware container to which I add thin chicken breasts. If you do this the same day you come home from the grocery store, you can then just pull out the chicken and pop it onto a hot skillet or grill pan.

Throw together a salad while the chicken grills, and dinner is ready in less than 15 minutes, with basically NO mess!

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!  


Easy Lemon Garlic Grilled Chicken Breasts
Serves 4

Ingredients
1 1/2 pounds thin-cut chicken breasts or cutlets
3 large garlic cloves
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon dried oregano
Zest and juice of 1 whole large lemon
1/3 cup extra virgin olive oil

Directions
Place chicken breasts in a large zipped gallon-size bag or a tupperware container with a lid.

Combine garlic, salt, pepper, oregano, lemon juice and zest, and olive oil in a blender and puree until smooth. Pour marinade over the chicken and toss to coat. Seal and marinate in refrigerator for at least 30 minutes and up to 48 hours.

(Tip: You can also freeze the raw chicken in the marinade and pull out for cooking at a later date.)

When ready to cook, heat a heavy skillet or grill pan over medium-high heat. Drizzle with 1-2 teaspoons of oil or cooking spray, and cook chicken, about 3-4 minutes per side, until fully cooked. Remove to a serving platter and let rest 2 minutes before serving.

Serve alongside salad greens or your favorite vegetable side dish.



No comments:

Post a Comment

Thanks for stopping by my blog! Leave a comment or ask a question. Don't be shy!

LinkWithin