This is a standby dish in my house because it’s so easy to pull together and packs a ton of flavor. Grilling the lemon makes a big difference! Pair it with a nice salad and some grilled asparagus and you’re golden.
4 organic boneless chicken breasts
4 small fresh rosemary branches, about 4” long
4 cloves fresh garlic
1/2 tsp sea salt
1/2 tsp pepper, black, ground
1 fresh lemon, half cut into 4 slices, the rest squeezed
2 tbsp olive oil
- Mash garlic, salt, and pepper together in large bowl with olive oil and lemon juice (from half the lemon), and rub into chicken breasts. Let stand, covered in refrigerator for at least 4 hours.
- In a pre-heated grill or saute pan, grill chicken for about 10 minutes covered (interior temp should be 165F), placing a slice of lemon on top of each breast plus a rosemary branch while it cooks. The heat will help release the flavors and scent the chicken beautifully. Serve with seasonal green salad and grilled asparagus.