This recipe is extremely easy, and very quick. For best results, to allow 1-2 hours for the chicken to marinate; if you don't have that long, then cut slits into the chicken and marinate in fridge for at least a half an hour.
This recipe goes very well with the Mushroom Risotto (vegan), and a vegetable side.
Ingredients:
- 2 lbs chicken breast
- 2 tbs olive oil or extra virgin olive oil
- 1 tbs garlic powder (or 2 fresh garlic cloves)
- 1 tbs fresh ground peppercorn
- 1 tsp sea salt
- 1 ziploc (type) baggie to marinate
Directions:
1: Take olive oil, garlic powder, salt and peppercorn, put in the ziploc baggie. Shake to mix. Add chicken, and place in fridge. Allow 1 to 2 hours to marinate. (If short on time, cut slits in the chicken, and marinate for 30 minutes).
2: Heat grill (I use a George Foreman Grill
, iz AWESOME). Place chicken breasts on grill, and cook 5 - 6 minutes on each side, or juices run clear. (if you have a food thermometer
, make sure the internal temp is 165 °F).
, iz AWESOME). Place chicken breasts on grill, and cook 5 - 6 minutes on each side, or juices run clear. (if you have a food thermometer, make sure the internal temp is 165 °F).3: Serve. This goes well with rice sides, and goes very well diced in salads!
