Grill 3 boneless, skinless chicken breasts. Slice them across the grain in 1/4″ slices and store them in a plastic container for use throughout the week for entrees, salads or just to reach in and grab a slice when you’re hungry.
Herb & Garlice Marinated Chicken Breasts
- 3 boneless, skinless chicken breasts
- 2-3 cloves of minced garlic depending on taste
- 1/2 c. extra virgin olive oil
- 1/2 c. of any combination of chopped, fresh herbs such as basil, thyme, rosemary, Italian parsley, mint, cilantro, etc. (The more green - the better it is.)
- salt & pepper to taste
Combine all ingredients in a gallon size, ziploc bag.
Squish and turn over to mix up marinade.
With a meat mallet, slightly pound larger edge of chicken breast to make the breast a uniform thickness.
Allow to the breasts to marinate at least as long as it takes to preheat a skillit or grill to medium/high heat. (Marinate longer if you have the time.)
Cook until juices run clear when breast is pierced with fork.
Don’t overcook the chicken!
Grill 3 boneless, skinless chicken breasts. Slice them across the grain in 1/4″ slices and store them in a plastic container for use throughout the week for entrees, salads or just to reach in and grab a slice when you’re hungry.
Herb & Garlice Marinated Chicken Breasts
Combine all ingredients in a gallon size, ziploc bag.
Squish and turn over to mix up marinade.
With a meat mallet, slightly pound larger edge of chicken breast to make the breast a uniform thickness.
Allow to the breasts to marinate at least as long as it takes to preheat a skillit or grill to medium/high heat. (Marinate longer if you have the time.)
Cook until juices run clear when breast is pierced with fork.
Don’t overcook the chicken!