Feel free to make extra and slice or dice it up to toss on salads throughout the week! This chicken will stay good in the fridge for up to 3 days after it’s cooked.With veggies – serve the chicken with a side of delicious veggies, like Roasted Garlic Broccolini, Garlic Lemon Green Beans or Cheesy Mashed Cauliflower!.With potatoes – serve this chicken as the main dish with sides of Cast Iron Skillet Rustic Potatoes, Instant Pot Mashed Potatoes, Honey Roasted Sweet Potatoes or Rosemary Blue Cheese Mashed Potatoes.Added to a bowl – I love a good bowl recipe and if you’re looking to add some protein to a bowl, there’s no better way than with this healthy, grilled chicken! Try it on these Roasted Broccoli Bowls or these Charred Cauliflower Bowls.Or since you already have the grill fired up, try pairing it with this Grilled Zucchini! With zoodles – for a healthy, low carb meal, serve the chicken over sautéed zucchini noodles, with an extra lemon wedge on the side for drizzling over the meal.You can also dice it up and add it to this Roasted Cauliflower Salad or this Greek Quinoa Salad. On top of a salad – who doesn’t love a little fresh sliced grilled chicken on top of their favorite salad? It’s delicious with a caesar salad or on top of my Panera Bread copycat Fuji Apple Chicken Salad.With pasta – I’ve been making this chicken for almost 20 years now and I love serving it over a big bowl of spaghetti tossed with a little olive oil, crushed garlic and diced tomatoes.During this time, the internal temperature of the chicken will come up at least 5-10 degrees, bringing it to a safe temperature of 165☏ or above. Remove the chicken from the grill and let rest for 5-10 minutes before slicing the chicken.Quick Tip! I recommend using a meat thermometer, inserted into the thickest part of the breast to verify that it’s cooked to the proper temperature.
Grill for 7-8 minutes, flip and grill for an additional 7-8 minutes, or until the internal temperature reaches 160☏.
Boneless, Skinless Chicken Breasts – this marinade is also delicious for chicken thighs if you’d like to try one or the other, or both!.Fresh Basil – can be omitted and substituted with additional rosemary if you’d like, but I love the combination of both herbs in this marinade!.
Steak Seasoning – I like to use a Montreal steak seasoning to add coarse salt and pepper to the marinade.Lemon – you’ll use the zest and juice of the lemon, so be sure to find a nice, bright lemon with no visible marks on the skin.In under 45 minutes, this chicken is marinated, grilled and on the table for dinner tonight! You can’t beat that time for this amount of flavor! You can also serve it as the main dish with your favorite potato or veggie side dish. The light, fresh flavors means it pairs well with a number of dishes. Needless to say, this chicken recipe really is a jack-of-all-traits. Want to make a wonderful Italian meal? Toss this lemon chicken on a bowl of pasta! Looking to add some extra protein to a healthy bowl with quinoa and veggies? This chicken is perfect for that! Need some grilled chicken to top a salad? Look no further than this Lemon Rosemary Chicken! It’s one of those great easy, versatile recipes that’s always good to have around. This chicken recipe is one that has been in my back pocket for almost 2 decades! I’ve made it over 100 times and served it at least a dozen different ways. Serve it with pasta or sliced on top of your favorite salad! No grill? No problem! The chicken can also be roasted in the oven. Zesty, juicy and so delicious, you’re going to love this Lemon Rosemary Chicken recipe! It’s easy to make with only 7 ingredients and features THE BEST chicken marinade, made with lemon zest and juice, rosemary, basil and garlic!Īfter the chicken breasts take a quick bath in the marinade, they’re grilled to perfection.