Paleo Cooking from Elana's Pantry by Elana Amsterdam

Author:Elana Amsterdam [Amsterdam, Elana]
Language: eng
Format: epub, pdf
ISBN: 978-1-60774-552-5
Publisher: Ten Speed Press
Published: 2013-06-17T16:00:00+00:00

Rosemary Lemon Chicken

SERVES 4 •

We make this chicken at least once a week—it goes with everything. This recipe is adapted from one by the incredible Ina Garten.

1 pound boneless, skinless chicken breasts

⅓ cup olive oil

⅓ cup freshly squeezed lemon juice

1½ teaspoons minced fresh rosemary

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

Rinse the chicken and pat dry. Cut the chicken breasts in half lengthwise.

In a medium bowl, combine the olive oil, lemon juice, rosemary, salt, and pepper to make the marinade. Pour the marinade into an 8-inch square baking dish, then add the chicken to the dish. Cover and refrigerate for 3 to 6 hours.

Heat the grill and cook the chicken breasts for 3 to 5 minutes on each side, until cooked through. Let the chicken cool for 5 minutes, then serve.

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