• 4 ounces boneless skinless chicken breasts (about six oz each)
  • 2 lemon juice (and zest of both)
  • 3 cloves garlic (grated)
  • 2 tablespoons olive oil
  • 2 tablespoons rosemary (minced)
  • 1 teaspoon salt
  • 1/2 teaspoons pepper


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

Yields: 4 serving

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