Lemon & Herb Marinated Chicken
Serve these zesty lemon chicken breasts as a main dish or in Mediterranean style tacos, atop salads, or tossed with pasta.
4 Chicken Breasts, boneless
½ cup Tuscan Herb Infused Olive Oil
⅓ cup Meyer Lemon Balsamic Vinegar
2 Tbsp Mediterranean Rosemary Rub
1 ½ tsp Rosemary Sea Salt
½ tsp Pepper
In a large zip-top bag, add the olive oil, Meyer Lemon Balsamic, rub, sea salt and pepper. Seal and shake to combine ingredients.
Add the chicken to the marinade bag, reseal and let sit for at least 30 minutes or up to 24 hours.
Preheat oven to 375 degrees.
To Pan Sear: using a pan that is safe to go in the oven, heat on the stove top to medium. Add 1 additional Tbsp oil. Once warm, add the marinated chicken and saute for 5-6 minutes. Flip the chicken over and place the pan into the oven. Bake an additional 5-6 minutes. To Grill: heat grill to medium (350-400 degrees). Add the chicken and grill for 4 minutes per side.
Serve and enjoy!