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Ingredients
- 1 cup loosely packed mixed fresh herb leaves basil, parsley, cilantro
- 2 tsp extra virgin olive oil
- 1/4 cup lemon juice
- 2 large garlic cloves
- 3 tsp Himalayan sea salt
- 1/4 tsp pepper
- 3 boneless chicken breasts rinsed, patted dry, sliced in half lengthwise (about 1 lb)
Ingredients
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Instructions
- Wash and chop herbs. Place in food processor or high powdered blender. Add in extra virgin olive oil, lemon juice, garlic, Himalayan sea salt and pepper. Puree until smooth.
- Place chicken breasts in a ziploc bag, pour in marinade, seal and massage to coat chicken with marinade. Chill for at least 30 minutes (up to 8 hours).
- Grill chicken for 10-15 minutes on each side, until cooked through (juices run clear and no longer pink).
Recipe Notes
Serving Size = 3 ounces chicken
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