Lemon Rosemary Chicken

Servings: 4

• Calories: 331 | Total Fat: 13g
• Saturated Fat: 2g | Dietary Fiber: 1g
• Sugar: 1g | Protein: 48g
• Sodium: 264mg | Cholesterol: 145mg
• Carbohydrates: 2g

• Prep Time: 5mins
• Marinating Time: 15mins
• Cook Time: 15mins
• Total Time: 35mins

Ingredients

• 1) 0.25 cup lemon juice
• 2) 0.5 teaspoon lemon zest
• 3) 2 tablespoons olive oil
• 4) 3 cloves garlic, crushed
• 5) 1 teaspoon Montreal steak seasoning
• 6) 1 tablespoon fresh chopped basil
• 7) 1 tablespoon fresh chopped rosemary
• 8) 2 pounds boneless, skinless chicken breasts

Steps

• 1) In a large bowl, or zipper bag, combine the lemon juice, lemon zest, olive oil, crushed garlic, steak seasoning, fresh basil and rosemary.
• 2) Add the chicken breasts to the marinade and toss to coat.
• 3) For this recipe, you only need a quick marinade of 15-30 minutes for the lemon herb flavor to soak into the chicken.
• 4) While the chicken is marinating, preheat a grill to medium-high heat.
• 5) Use tongs to remove the chicken from the marinade. Discard the extra marinade.
• 6) Place the chicken breasts on the grill and grill for 7-8 minutes, flip and grill for an additional 7-8 minutes, or until the internal temperature reaches 160°F | 71°C.
• 7) Remove the chicken from the grill and let rest for 5-10 minutes before slicing the chicken.

Notes

• 1) You can also roast this chicken instead of grilling it.
  If roasting the chicken, slice it in half through the middle or pounding it to 1 inch thickness. This will allow the chicken to cook evenly from the inside to the outside.
  After the chicken has marinated, place it on a baking sheet and into a preheated 425°F oven for 15-20 minutes, or until the internal temperature reaches 165°F | 74°C.