Easy Lemon Herbed Chicken
November 15, 2008
I have 2 nieces in college who asked me to give them and their college friends some great easy recipes, starting with ideas using boneless chicken breasts. My niece, Meredith, has her own apartment this year. She loves to cook and gets tired of eating out. College students are really not so different from me and my friends (okay, maybe just in some ways). We are all busy, but we want to eat healthy, flavorful meals that are simple and fast. This recipe fits that bill so let me know what you think.
Lemon Herbed Chicken
This recipe is also fabulous when grilled.
Prep: 15 minutes
Cook: 20 minutes
Yield: 4 servings
1/4 cup olive oil
1/3 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 tablespoons chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 boneless, skinless chicken breasts (I like to use chicken cutlets)
1 lemon, thinly sliced
1. Combine first 7 ingredients in a small bowl, mixing well. Pour lemon marinade over the chicken in a zip-top resealable bag; marinate 1 to 4 hours, turning occasionally.
2. Place chicken on a lightly greased baking sheet (or cover baking sheet with aluminum foil and spray with cooking spray for easy cleanup). Broil 51/2 inches from heat (with electric oven door partially open) 8 to 10 minutes on each side or until tender; serve with the lemon slices.
For the Broccoli Stir-Fry pictured above:
Saute 1 (12-ounce) package broccoli slaw and 1 (12-ounce) package broccoli and carrots in a large saute pan coated with 1 tablespoon olive oil. Add 3 tablespoons low-sodium soy sauce and saute over medium heat 5 to 10 minutes, stirring often.