Make a double batch and use as a base for salads, tacos, grain bowls, and more!
Meal Prep is key for healthy eating!
Author
Julie Gilbert
Ingredients
2
pounds chicken breast or thighs, boneless skinless
Lemon
Herb Marinade
¼ cup olive oil, extra virgin
¼ cup lemon juice
3 tablespoons basil, chopped
3 tablespoon parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
Directions
Place your chicken breasts or thighs in a
gallon Ziploc bag with all ingredients for the Lemon Herb Marinade. Seal the
bag, squeezing out any excess air. Let the chicken marinate for at least one
hour and up to 12 hours.
To Grill
Remove each chicken breast or thigh from the
bag and place on a hot grill over medium heat. Grill 5 to 7 minutes on each
side or until done.
On the Stove
Add 2 tablespoons of olive oil to a skillet on
the stove. Heat the oil over medium-high heat. (You'll know it's ready when the
chicken sizzles as you place it in the pan.) Add each chicken breast or thigh
to the skillet in a single layer. Cook for about 5 minutes without flipping!
Flip your chicken and cook for an additional 5 minutes. Chicken should be firm
to the touch when done and juices should run clear.
