Grilled Chicken Breast

Fresh off the grill

Lately we are into eating salad for lunch. Finding a good recipe for grilled chicken became very important to add protein to our diet. Thus far, this is the best recipe I have found. I have been repeating this week after week, wonder if I will ever find a better recipe ?🤔


  • 1 1/2 lb thin sliced breast
  • 6 Tbsp extra virgin olive oil
  • 1 tsp minced garlic
  • 1 1/4 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • Zest from one lemon


  1. Place each piece of chicken breast in a quart size bag and pound with a mallet to 1/2 inch thick.
  2. Mix remaining ingredients in a large bowl and coat each slice of chicken breast evenly with the olive oil mixture.
  3. Cover and marinade in the refrigerate overnight.
  4. When ready to cook, remove from refrigerator and drain the chicken over a large skillet so that the marinade coats the bottom of the skillet. Add more olive oil if needed.
  5. Heat skillet over medium high heat and arrange the chicken slices on the skillet. Cook on each side for three minutes. Do not flip or move the slices until done cooking on each side.
Mix dry marinade together
Add olive oil
Coat each side evenly, cover and refrigerate
Grill or cook on skillet for three minutes on each side
Ready to serve
On spring mix
On Caesar
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