Thursday, March 17, 2011

Island Chicken

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!


Linked to: Recipe Swap


  1. I always love to get a new marinade idea. We grill chicken breasts all summer long. Thanks!

  2. how easy is that!

    i would love this sliced over spinach or mixed greens!

    thanks for sharing!

  3. 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!)

  4. This 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!

  5. This looks delicious! I love discovering new marinades and a recipe that can serves as a base for another meal!


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