Chicken breast doesn’t have to be boring. This version made with parsley, rosemary, and lemon zest has tons of fresh flavor. Any fresh herbs can be used in this recipe. Try substituting the rosemary with basil, tarragon, or oregano. Leftover portions taste excellent on top of a salad.
Chicken breast doesn't have to be boring. This herb chicken recipe made with parsley, rosemary, and lemon zest has tons of fresh flavor. Get the recipe.
- ¼ cup finely chopped fresh flat leaf (Italian) parsley
- 3 springs fresh rosemary leaves removed and finely chopped, stem discarded
- 2-3 tsp. finely grated lemon peel (about 1 lemon)
- Sea salt (or Himalayan salt) and ground black pepper to taste; optional
- 4 (4-oz.) raw chicken breasts boneless, skinless
- 1 Tbsp. olive oil
Preheat grill or broiler on high.
Combine parsley, rosemary, and lemon peel in a small bowl; mix well.
Add salt and pepper if desired. Set aside.
Brush chicken with oil; rub herb mix onto both sides of the chicken. Let sit for 5 minutes.
Grill or broil chicken for 5 minutes on each side, or until chicken is no longer pink in the middle.
The Nutrition Facts box below provides estimated nutritional information for this recipe.