Rosemary-Lemon Chicken Breasts

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Total Time:
385min
Prep:
15min
Cook:
10min
Serves:
4
Difficulty:
Easy
Ingredients
  • 2 Tbsp olive oil
  • 2 tsp lemon zest
  • 2 tsp fresh lemon juice
  • 1 Tbsp minced garlic
  • 2 tsp rosemary, minced
  • 1 tsp fresh thyme, minced
  • 1 Tbsp white wine, dry variety
  • 1/4 cup(s) reduced sodium canned chicken broth
  • 1 pound(s) uncooked boneless skinless chicken breast, thin cutlets or tenderloins
  • 1 spray(s) olive oil cooking spray
Instructions

Combine oil, zest, juice, garlic, rosemary, thyme, wine and broth in a glass bowl or dish; add chicken and toss. Cover and refrigerate at least 6 hours or up to overnight.

Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Remove chicken from marinade (reserve marinade and see note below to make optional glaze) and grill, flipping once, until internal temperature is 165°F, about 3 to 5 minutes per side.

Serving Size: 3 oz chicken

Notes
To make optional glaze, combine remaining marinade with ½ cup chicken broth in a small saucepan. Heat on high and bring to a boil until reduced to a slightly thick sauce, about 5 minutes. Serve grilled chicken with glaze drizzled over top.

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