Weekend Food Prep–Lemon Herb Chicken

I eat a lot of chicken. This variation gives me a new flavor profile and is especially nice with Mediterranean Pasta Salad or flatbread with grilled vegetables.

Lemon Herb Chicken

one. Prepare 4 large boneless, skinless chicken breasts by slicing them into thick strips (3-4 per breast), cutting them the long way against the grain.

two. Marinate the chicken breasts for at least one hour or up to 24 hours (in the fridge) with:
2 tbs. lemon juice
1 tsp each of dried oregano, basil, and thyme
1 minced garlic clove
2 tsp. flavorful olive oil
a bit of salt
a few grinds of fresh cracked pepper
some red pepper flakes (optional)

three. At this point, you can either grill them or broil them. I like to grill them, since it adds more flavor, but it’s still delicious when prepared under the broiler.

For the grill: Heat the grill to low-medium heat, and apply a little oil onto the slats with an oiled paper towel. Grill the chicken, rotating to evenly brown on all sides, until thoroughly cooked through.

For the broiler: Place the chicken on a broiler pan and adjust the oven rack so that the chicken will sit an inch or two below the heat source. When the chicken is browned on one side, pull the pan out and rotate the chicken strips and return under the heat to brown on the next. Continue until cooked through on all sides.


Photo description: Lemon herb chicken, baby carrots with ranch dressing, and a chickpea salad on a golden orange plate.

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