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Low Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
Low residue diets limit seeds and coarse spices. Only a trace of ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Low residue diets limit citrus peel because of its fiber. The recipe uses only about 1/4 teaspoon of finely grated lemon zest per serving, so it is likely Low Residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, turmeric, ginger, and salt until combined.
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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