Lemon and Green Herb Chicken

I made a new seasoning blend yesterday afternoon, Green Herb Seasoning, and I couldn't wait to try it out in a recipe. I had just gotten some chicken tenderloins at the market that morning, so I made a flavorful marinade with my herb mix. I pan-seared the chicken, and the residual marinade made a nice, herb, lemon zest, and garlic crust on the outside. The marinade helped the meat stay moist, plus the pop of lemon flavor plus the pungent garlic and herb mix helped what I consider to be bland meat taste amazing! This would be an easy dish to make for a dinner party, and you can easily grill it as well!

You could easily substitute any cut of chicken for this and even change the cooking method. Thighs with the skin on and roasted would probably be awesome. You can even grill the chicken breast as whole pieces or on a kebab skewer!

On the side I had a roasted vegetable medley with lots of spices that turned out really delicious, so I will have to post that recipe too!

Lemon and Green Herb Chicken
Printable Recipe

1 1/2 lb chicken breast or chicken tenderloins
juice of half a lemon
zest of a whole lemon
1 1/2 tsp Green Herb Seasoning
6 tbsp extra virgin olive oil, or other oil (suggestion: if grilling, use something suitable for higher heat, like a pure light olive oil)
2 cloves garlic, grated
pinch of salt

1. In a large resealable bag, add all the ingredients. Remove the air from the bag, seal, and massage together.
2. Place the bag in a bowl in case the bag leaks and place in the refrigerator. Marinade at least 1 hour, but not more than 4 hours because the lemon will denature the chicken too much.
3. Heat a large skillet over medium heat. Add the chicken and remaining marinade brown the meat on on both sides. Allow the meat to rest a couple of minutes before serving.

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