Marinated Chicken Breasts
These Marinated Chicken Breasts are just what chicken should be: juicy, tender and oh-so-versatile. Pair them with a green salad or steamed veggies for a healthy, complete meal. Dovetailing Tip: Grill 2 extra chicken breasts to use in Chicken and broccoli stir fry on day 4.
Serving size: 4
Calories per serving: 175
2 tablespoons vinegar, like cider, balsamic, or red wine
3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaves
1 to 2 tablespoons mustard, whole grain or dijon
2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts, each about 6 ounces
Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.