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.
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.
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Easy Lemon Garlic Grilled Chicken Breasts
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
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.