This is the easiest grilled chicken breast recipe. It's flavorful, juicy and can be eaten through the course of the week. Serve it hot or cold, with a side of rice and veggies or on top of the salad of your choice. No need to marinate overnight. Just follow the recipe and you're good to go!
6 thick cut chicken breasts (preferably organic, rinsed in cool water and pat dry with a paper towel)
2 whole lemons freshly squeezed
2 tbsp dried basil
2 tbsp dried oregano
1 tbsp dried thyme
3 cloves of fresh garlic peeled and finely chopped
1/4 cup olive oil (use less if you're trying to watch your waist line)
1 tsp of ground black pepper
2 tsp of kosher salt
1 can of college inn fat free low sodium chicken stock
Preheat the oven to 375. In a mixing bowl combine chicken breast, lemon juice, dried basil, dried oregano, dried thyme, garlic, olive oil, salt and ground black pepper. Using your hands, toss around grilled chicken breast coating them evenly with the mixture. Take a nonstick grill pan and coat it with nonstick spray. Place it on high heat. Grill each chicken breast about 3 minutes on each side making the grill marks very vivid on both sides (spray the raw side of the chicken breast with nonstick spray before flipping over the chicken breast). Repeat this process for all of the chicken breast. Place the chicken breast in a cookie sheet pan and lightly coat the pan with the chicken stock (the pan should have less then 1/4" of chicken stock in it). Place it in the oven and bake for 20 minutes or until your thermometer gets a reading of 165. You can serve the chicken breast hot or remove the chicken breast from the sheet and chill them in refrigerator for a minimum of 2 hours and eat them cold. They are delicious both ways!