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Ingredients
1lemon
½cupolive oil
4-5clovesgarlic
¼cupfresh rosemary chopped
1tsp.seasoned salt
¼tsp.red pepper flakesoptional
¼tsp.black pepper
2poundsbonelessskinless chicken
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Instructions
Squeeze lemons to release 1/3 cup of fresh lemon juice. Mince or crush garlic in garlic press. Remove rosemary leaves from stalk, discard stalk and chop leaves.
Whisk lemon juice, olive oil, minced garlic, rosemary, cracked red pepper flakes, seasoned salt, & pepper together in bowl.
Pour marinate over chicken and place in casserole dish for at least 30 minutes or overnight. If freezing place in freezer bag, be sure to press out all the air from bag and freeze. (If freezing, be sure to label bag ahead of time.)
Thaw if frozen. Grill 7-8 minutes per side, basting with additional marinade, if desired. ALTERNATE COOKING DIRECTIONS: Pour contents into slow cooker; cook on low for 4-5 hours or high for 2-3 hours. Or, place in casserole dish and bake at 400 degrees for 30-40 minutes.
Serve with Simple Greek Salad.
Notes
Makes 4 servings; if making as part of a freezer cooking day, we recommend doubling the recipe and splitting into two freezer bags.ALTERNATE COOKING DIRECTIONS: Pour contents into slow cooker; cook on low for 4-5 hours or high for 2-3 hours. Or, place in casserole dish and bake at 400 degrees for 30-40 minutes.