Rosemary Chicken Breasts

Serving 4 people

20 min


  • garlic 3 cloves garlic - grated
  • lemon zest 2 lemons - juice and zest of both
  • olive oil 2 Tbs olive oil
  • pepper ½ tsp pepper
  • rosemary 2 Tbs rosemary - minced
  • salt 1 tsp salt
  • skinless boneless chicken breasts 4 chicken breasts - boneless, skinless (about six oz each)
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How to make it

  1. Place chicken breasts in a resealable plastic bag.Using a microplane, zest both lemons over a small bowl.
  2. Add juice of both lemons along with all remaining ingredients and whisk to combine.
  3. Pour marinade over the chicken and refridgerate for 30 minutes or overnight.Pre-heat grill pan or grill over high heat.Cook chicken for 4-5 minutes per side or until internal temp reads 165 degrees or higher.
  4. Serve chicken breasts whole or sliced.