Low Iodine Grilled Garlic Rosemary Chicken Breast

Total time59 min

Prep time15 min

Cook time14 min

Low Iodine Grilled Garlic Rosemary Chicken Breast

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Ingredients

4 servings

For the marinade

4 boneless, skinless chicken breasts (about 6 oz each)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 tbsp fresh lemon juice
4 cloves garlic, finely minced
2 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt

For serving

1 tsp lemon zest (optional)
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, turmeric, ginger, and salt until combined.
2
Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, turning to coat each piece thoroughly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours.

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