Vegan Grilled Garlic Rosemary Chicken Breast
Total time59 min
Prep time15 min
Cook time14 min
4.5(23)
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Learn more →Ingredients
4 servings
For the marinade
- 4 boneless, skinless chicken breasts (about 6 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp olive oil
- 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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