Mark Hyman, MD


Serves 4

The herb marinade is subtle and forms a nice crust on the chicken breast when grilled.


  •  A splash of lime juice finishes the dish.
  • 4 (about 1 1/2 pounds total) boneless, skinless chicken breasts
  • 1/4 cup fresh lime juice
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced oregano
  • 2 teaspoons minced rosemary
  • 2 medium cloves garlic, finely minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • Lime wedges


Place the chicken breasts in a shallow baking dish. Whisk together the lime juice, extra-virgin olive oil, ginger, oregano, rosemary, garlic, salt, and red and black pepper. Pour over the chicken. Cover and refrigerate for about 1 hour. Do not let sit for more than 2 hours, as this affects the texture of the chicken. Preheat an outdoor grill, or a grill pan that has been brushed with extra-virgin olive oil, to medium-high. Grill the chicken for about 4 to 5 minutes on each side, or until juices run clear. Cooking time will vary with the thickness of the chicken. Serve with lime wedges.