This is a DIY recipe: do-it-your-way. I’ll give you the key pointers on making this juicy, pan-grilled chicken and then you can make it your own.
It’s best if you can give your chicken breasts 4-8 hours to marinate, covered in the fridge before cooking. I also recommend taking them back out of the fridge (remove covering) for 30 minutes prior to cooking.
The best part about pan-grilled chicken is once you take it out of the pan and allow it to “rest” on a plate for 10 minutes, you can cook whatever vegetables you like in the same pan. This will keep your food in the same flavor profile and then you can kick your veggies up with some balsamic vinegar… or not.
The world is your oyster.
So basically, you are just going to zest a lemon, juice it, drizzle in some olive oil, and then cover your chicken breasts in whatever dry herbs you like, I used: garlic powder, coarse cracked black pepper, sea salt, & cumin. Coat both sides of the chicken well, cover tightly and pop in the fridge for 4 hours (minimum).
We love green beans in our house so I cook them with most meals because I know they’re one veggie my kids will eat. Use whatever you like. This chicken is the perfect light dinner because you can pair it with a juicy salad or veggies and you’re keeping things on the lighter, brighter side.
Be my guest though and put it on top of some angel pair pasta tossed in olive oil and everything but the bagel seasoning. I mean. Yum.
My version here doesn’t even have cheese. Totally gluten and dairy free, this meal.
I love a simple, dressed arugula salad so I served that on the side too. Pile on the green beans and chicken and you’re all set.
Juicy Lemon Herb Pan-Grilled Chicken
Ingredients
3-4 large chicken breasts
1 lemon, zested & juiced
¼ C. olive oil
2 T. garlic powder
2 T. cumin
Lots of cracked black pepper & sea salt
Directions
1. Add chicken to a small baking dish or zip lock bag.
2. Zest lemon onto chicken, then juice the lemon into the dish. Add olive oil & all herbs.
3. Refrigerate for 4 or more hours.
4. Remove from fridge 30 minutes prior to cooking.
5. Heat a medium skillet over medium-high heat. Add 3-4 T. olive oil.
6. Once the oil is hot, add in all chicken breasts and any remaining marinate left in your dish (or bag).
7. Cook on each side for 6-8 minutes, then flip. Try not to move the chicken around while it cooks.
8. Each side is done once it starts forming a golden brown crust from the herbs.
9. Remove chicken to a plate or cutting board and let it rest for about 5-8 minutes before cutting with a knife. Let the juices do their thang.
10. Serve on top of a salad, alongside your favorite veggies, or on top of some buttery spaghetti noodles.
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