We're been on spring break - and this chicken is perfect for thinking spring. Its light and well-seasoned and we enjoyed it very much. Served with a side of brown rice and steamed seasoned veggies, it was a great evening meal.
The original recipe says to bake the chicken for ~45 minutes, but we were short on time so I cooked the chicken in the skillet. I can't wait until we uncover the grill and can grill it this summer. YUM!
Island Chicken - From Rachel vs. The Kitchen
2 T olive oil
3 T lemon juice
1 1/2 T low-sodium soy sauce
3 garlic cloves, minced
1/2 tsp. oregano
4 chicken breasts
Place the chicken breasts in a ziplock bag. Add the olive oil, lemon juice, low-sodium soy salt, oregano and garlic to the bag.
Close and shake to coat. Store the marinating chicken in the fridge for up to 10 hours. Open the bag into a skillet and heat the chicken over medium heat. Cover to prevent splattering.
Cook until the internal temperature of the chicken reaches 180 degrees and juices run clear (about 10 minutes/side).
Alternatively, you can bake the chicken at 350 for ~45 minutes.
Serve warm with veggies and brown rice. Season with salt and pepper, if desired.
This chicken is great leftover sliced on a salad too!
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I always love to get a new marinade idea. We grill chicken breasts all summer long. Thanks!
ReplyDeletehow easy is that!
ReplyDeletei would love this sliced over spinach or mixed greens!
thanks for sharing!
I bookmarked this recipe recently, I think when you had it on Friday Favorites. We tried it, and it was good! Really a good, simple, tasty way to make chicken. Thanks for sharing (then & now!)
ReplyDeleteThis chicken looks simple and tasty. And I love the idea of serving it leftover with salad. I love dinners that can multi-task as lunches the next day!
ReplyDeleteYummy! I love chicken.
ReplyDeleteThis looks delicious! I love discovering new marinades and a recipe that can serves as a base for another meal!
ReplyDelete