![]() I like to serve this dish with a little rice or french bread. Pull the sheet pan out, drizzle lemon butter over everything and serve. Use leftovers to make chicken wraps with ham and cheese, or slice and top a bowl of greens for a low-carb diet, or place on top of steamed quinoa or farro for a protein-packed lunch. Pull sheet pan out, add the cubed chicken and onions around the pan, season with leftover seasoning mix. Perfect on rice, potatoes, and even garlic pasta, this chicken is very versatile. Serve with your favorite sides for a wholesome meal and perhaps use the same grill for some zucchini, eggplant, and peppers to serve alongside the chicken. The earthy herbs and the citrus will infuse the chicken meat with great flavors and once you grill the breasts, the marinade will caramelize slightly with the heat giving you pieces of chicken of beautiful appearance and sublime flavor. Tie 5 sprigs fresh thyme, the parsley, and rosemary together with kitchen twine. Place lemon halves inside chicken along with garlic cloves. ![]() Squeeze lemon juice all over the outside of the chicken. In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Generously salt and pepper the inside of the chicken. Season with salt and pepper and toss to evenly coat. The quick marinade includes fresh or dried thyme, lemon juice, garlic, olive oil, and salt and pepper. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. That's all the time it takes for the chicken to be cooked thoroughly but still remain the right amount moist and juicy. You can prepare the marinade in minutes, then leave the chicken to marinate in it in the fridge before grilling 15 minutes before you're planning on serving your meal. This is a great and easy way of infusing chicken breast with an herby and tangy marinade. Heat the olive oil in a skillet over medium heat add the minced garlic and cook.
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