Rosemary & Thyme Chicken

A classic herb combination, it doesn't get better than fresh rosemary and thyme with chicken. These herbs can be toasted while not getting too bitter, which makes them perfect for the grill. Pairs perfectly with vegetables, greens and potatoes.

Ingredients

2 Chicken breasts, or 5-6 chicken breast tenders (sub in pork, chicken thighs or even mushrooms).

Wet Marinade- to keep the herbs from burning too quickly.

Finely chop:

4 sprigs of rosemary, de-stemmed. Just run your fingers down the stem in reverse order the leaves are pointing.

3 sprigs of thyme - use same method as the rosemary

1/4 cup Avocado Oil

2 tsp of sea salt

1 tsp black pepper

1/2 lemon juice

1/2 tsp garlic powder, or 1 clove minced

Optional:

1 tsp onion powder

1 tsp ground sage

Can use a citrus spice mix with dehydrated peppers, just sub out the salt and pepper.

Steps

Prepare the marinade, blend well and add to the chicken breasts, preferably in a ziploc bag, in a food-safe bowl, in the refrigerator.

Marinade for at least 1 hour, and up to 24hrs.

Before cooking, remove from marinade, but try to keep the herbs on as much as possible.

This works best on a grill, and depending on the thickness of the meat, the chicken will take 6-10 minutes of cooking on one side, then 5 minutes on the other.

Accompaniments

Oven roasted potatoes

Grilled portobello mushrooms, bell peppers

Grilled zucchini

https://www.lemonpantry.com/post/mint-tomato-cucumber-couscous