Ever since making this skillet chicken, I have been obsessed with the combination of lemon and rosemary with chicken. I know in the summer, everyone's herb gardens are going crazy. This is a great way to use up your fresh rosemary and basil. This dish is a perfect weeknight dish, it marinates all day, when you get home, you grill it, make a few sides and dinner is ready! I served this with brown rice and freshly sliced tomatoes.
Source: Tidy Mom
Ingredients:
12 Chicken Breast Tenderloins
4 tablespoons of Extra Virgin Olive Oil
1/4 cup of Lemon Juice
1/3 cup of Honey
3 cloves of Garlic, minced
1/4 teaspoon of Dried Oregano
1/4 teaspoon of Rosemary, chopped
1/4 cup of fresh Basil + some for serving, chopped
Directions:
First, place the chicken tenders in a large ziplock bag.
Now, in a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, rosemary, and basil. Reserve 3 tablespoons and pour the rest of the marinade over the chicken tenders. Refrigerate for 30 minutes-6 hours.
When you are ready to grill, pre-heat your grill to medium-high heat. Cook for 2-3 minutes and flip, cook for 2-3 more minutes and baste both sides with the reserved marinade.
Remove chicken from the grill and let rest for 5 minutes. Sprinkle with fresh basil.
Enjoy!
Happy Cooking,
The Barbee Housewife
What a beautiful looking dish! Sadly, the rosemary that I tried to plant this year never grew, so I will have to buy some from the store.
ReplyDeleteI just assembled this and put it in the fridge to marinade for tonight. Looks AWESOME!
ReplyDeleteYum! I hope you all love them, we loved the sweetness at the end! Eva- I hope your rosemary comes back next year and you don't have to buy it from the store!
ReplyDelete