Lemon-Thyme Chicken breasts – GFCFSF & SCD

November 14, 2011

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  • 3 large chicken breasts pounded flat
  • 1-2 Tablespoons fresh chopped thyme
  • 1/4 cup olive oil
  • 1 lemon (zest and juice)
  • 4-5 Cloves garlic thinly sliced
  • Salt
  • Ground Pepper

 

Put the pounded chicken breasts in a ziplock bag for marinating.  Add the olive oil, thyme, lemon zest, lemon juice, garlic, and salt and pepper to taste. Let marinate for at least an hour in the refrigerator.

 

Remove Chicken and grill over medium/high heat for 4-5 minutes each side or until an internal temperature of chicken is 165 degrees F. (Remember that the meat will continue to cook after it's removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it's off the heat.) Let chicken rest for 5 minutes, slice against grain.

Lemon-Thyme Chicken breasts - GFCFSF & SCD
Lemon-Thyme Chicken breasts - GFCFSF & SCD - Ingredients