Grilled Boneless, Skinless Chicken Breasts

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds freshness and is often less expensive.

Remove the leaves from the rosemary stems and chop them up.

Chop the garlic and add both the rosemary and garlic to a bowl.

Add 2 tablespoons of olive oil, the juice of 1 lemon, 1 tablespoon of Dijon mustard, sea salt, and fresh ground black pepper to the bowl.

Whisk the marinade ingredients together with a small fork and taste for adjustments.

Place the chicken breasts into a Pyrex dish and pour the marinade over them.

Mix the chicken breasts in the marinade to ensure they are well coated.

Cover the dish and refrigerate the chicken to marinate.

Preheat the Weber Q grill for about 10 to 12 minutes on medium-high heat.

Place the chicken breasts on the grill with the prettier side facing down.

Pour any remaining marinade over the chicken breasts and close the grill lid.

Grill the chicken for 8 minutes, then flip using tongs to see grill marks.

Close the lid again and continue grilling.

After 16 minutes, check the internal temperature with a meat thermometer.

At 20 minutes, the internal temperature should be around 166°F; remove the chicken from the grill.

Let the chicken rest for 5 to 10 minutes to allow juices to redistribute.

Prepare a bed of organic baby spinach on a plate.

Drizzle the spinach with light balsamic vinaigrette, salt, and fresh ground black pepper.

Slice the rested chicken breasts and place them on top of the spinach.

Pour the juices from the chicken back over the sliced chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens