Mint-parsley lemon chicken
This recipe is part of our Cook Once Eat Twice collection. Make this recipe tonight and then tomorrow make Chicken and feta grain bowls with the leftovers.
240 cal Serves 8
Prep time 8h 10m
Cook time 0h 12m
Total time 8h 22m
Step 1Flatten chicken to 1/2-inch (1-cm) thickness and place in a large resealable plastic bag; set aside.
Step 2In a small bowl, combine canola oil, lemon zest, lemon juice, oregano and garlic. Whisk until well blended. Pour half of the mixture over chicken and seal bag, toss back and forth to coat chicken, and refrigerate overnight or at least 8 hours. Refrigerate the remaining lemon juice mixture until needed.
Step 3Heat grill or grill pan coated with canola oil cooking spray over medium-high heat. Remove chicken from the marinade, discard marinade, and cook chicken 5–6 minutes on each side or until no longer pink in centre.
Step 4Meanwhile, combine the reserved lemon juice mixture with the mint, parsley and pepper flakes.
Step 5Cook Once Eat Twice: Reserve 4 chicken breasts and half of the mint mixture (stored separately) for Chicken and feta grain bowl. Cool and refrigerate.
Step 6Serve remaining chicken breasts topped with the remaining mint mixture.
Per serving (3 oz/90 g cooked chicken breast and 1½ tbsp/20 mL mint mixture)
- 27 g
- 55 mg
- 462 mg
- Total fat
- 12 g
- Saturated fat
- 1.5 g
- 85 mg
- 3 g
- 1 g
- 0 g
- Added sugars
- 0 g
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