Whoever thought that a simple baked chicken breast was boring was dead wrong.
This baked chicken breast with parsley, rosemary, and lemon zest positively bursts with fresh, bright flavors.
Any fresh herbs can be used in this recipe — try substituting the rosemary with basil, tarragon, or oregano. The leftovers (if you have any!) taste great on a salad.
- ¼ cup Italian parsley, finely chopped
- 3 fresh rosemary sprigs, leaves removed and finely chopped, stem discarded
- 2-3 tsp. lemon peel (about 1 lemon), finely chopped
- sea salt and ground black pepper (to taste; optional)
Preheat grill or broiler on high.
Combine parsley, rosemary, and lemon peel in a small bowl; mix well.
Add salt and pepper if desired. Set aside.
Brush chicken with oil; rub herb mix onto both sides of the chicken. Let sit for 5 minutes.
Grill or broil chicken for 5 minutes on each side, or until chicken is no longer pink in the middle.
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Makes a great protein as part of lunch or dinner.
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