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Marinated Grilled Chicken Breast
Marinated Grilled Chicken Breast
Need a quick and versatile grilled chicken recipe that consistently delivers great flavor? This healthy and delicious version fits the bill!The best part about this recipe is the flavors go with just about anything you want to pair with it, including grilled garden vegetables, leafy green salads, or more substantial sides, such as potato or pasta salad. To save time, double or triple this recipe for quick lunches or dinners throughout the week.
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Ingredients
- 2 tbsps extra virgin olive oil
- ½ cup apple cider vinegar
- 2 tbsps lime juice fresh
- 2 tzp lime zest organic
- 2 tbsps oregano leaves fresh
- 2 sprigs rosemary leaves fresh
- 3 cloves garlic large, crushed and peeled
- 1 tsp sea salt
- ½ tsp black pepper
- 32 oz. chicken breasts boneless, skinless, about 4x8oz
Instructions
- To prepare the marinade, add the olive oil, vinegar, lime juice and zest, oregano, rosemary, garlic, salt, and black pepper to a large bowl and whisk to combine.
- Add chicken breasts to a 1-gallon sealable freezer bag and pour marinade mixture over top. Seal bag and turn to coat breasts thoroughly. Place the bag in the refrigerator to marinate for at least 1 hour to overnight. Turn the bag a couple times to evenly distribute the marinade during this time.
- Remove chicken from the refrigerator and discard excess marinade. Grill the breasts over medium direct heat, turning once, for 10-12 minutes total. Remove from heat and rest for 5 minutes before serving with your choice of sides. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
For best results, crush the fresh herbs with your fingers to release their oils before adding to the marinade.
Nutrition
Calories: 355kcal (18%)Carbohydrates: 7g (2%)Protein: 49g (98%)Fat: 14g (22%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 145mg (48%)Sodium: 849mg (37%)Potassium: 975mg (28%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 215IU (4%)Vitamin C: 6mg (7%)Calcium: 142mg (14%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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