This recipe was created because we’ve been eating these Mediterranean quinoa bowls (which I shared last week) like crazy, and while I’m happy being meatless the majority of the time, my husband needed something a little less vegan going on at dinnertime. Summer means loads of fresh basil growing outside, and since I always have lemons on hand and chicken in the freezer, this recipe is easy to throw together any day of the week. I’m always trying to think of ways to use our herbs growing out back, they’ve gone wild with how much I’e been fertilizing them!
We use our grill a lot in the summer, but it’s rarely for your typical burgers and hot dogs. Rather, any healthy meal I would use the oven or my cast iron skillet to make, I try to use the grill instead. Grilling is probably one of my favorite parts of summer, it’s so fast and easy, and there’s no better flavor in my opinion. Make this marinade the night before or first thing in the morning, and when you’re ready just throw the marinated chicken on the grill and dinner is ready in a snap! This is so light, and would go with so many different veggies, pastas, or other sides all summer long.
- 4 boneless skinless chicken breasts
- 2 Tablespoons olive oil
- Juice and zest from 1 lemon
- 4 Garlic cloves, minced
- 1/4 Teaspoon salt
- 1/2 Cup fresh basil leaves, chopped
- Combine the olive oil, lemon, garlic, salt, and basil in a bowl. Whisk it all together to combine.
- In a shallow dish or plastic bag, pour the marinade over the chicken breasts. Allow the chicken to marinate for at least one hour, or preferably over night.
- Heat your grill to medium-high, and cook the chicken breasts for about 6 minutes per side. Serve and garnish with additional basil or lemon if desired.