Recipe Instructions:
Ingredients
2 lbs chicken breasts, trimmed
Lemon Herb Marinade
1/4 cup olive oil, extra virgin
1/4 cup lemon juice
1 tbsp dried basil
1 tbsp dried parsley
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes
Instructions
Place your chicken breasts 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.
Grill or saute your chicken depending on your preference. I'm providing instructions for both below.
To Grill
Remove each chicken breast from the bag and place on a hot grill over medium heat. Grill 5 to 7 minutes on each side or until done. (Juices should run clear.)
On the Stove
Add 2 tablespoons of olive oil or another cooking fat 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 to the skillet in a single layer. Cook for about 5 minutes. Flip your chicken. Cook for an additional 5 minutes. (Chicken should be firm to the touch when done and juices should run clear.)
