Fish Free Grilled Italian Herb Chicken Breast
Total time59 min
Prep time15 min
Cook time14 min
4.5(10)
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Learn more →Ingredients
4 servings
For the chicken
- 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.
For the marinade
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, rosemary, thyme, parsley, oregano, 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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