High Protein Herb Marinated Grilled Chicken
Elevate your weeknight dinners with this High Protein Herb Marinated Grilled Chicken, a flavorful and nutritious recipe that's perfect for health-conscious food lovers. This dish features tender, juicy chicken breasts infused with a vibrant marinade of fresh rosemary, thyme, oregano, and a zesty blend of garlic and lemon juice—creating a perfect harmony of earthy and citrusy notes. The addition of red pepper flakes brings a subtle kick, making it irresistible for spice enthusiasts. With just 15 minutes of prep time, followed by grilling to perfection, this meal is ideal for busy schedules without compromising taste or quality. Packed with lean protein and seasoned to perfection, it's a guilt-free option to pair with grilled vegetables, quinoa, or a crisp side salad. Whether you're meal prepping for the week or hosting a summer cookout, this herb-marinated grilled chicken is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 large chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 tablespoon fresh oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
Instructions
Begin by preparing the marinade. In a medium bowl, combine the extra virgin olive oil, lemon juice, minced garlic, chopped fresh rosemary, thyme, and oregano.
Add salt, black pepper, and red pepper flakes to the mixture, and whisk everything together until well combined.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each breast is well coated.
Seal the bag or cover the dish, and refrigerate for a minimum of 2 hours, or overnight for the best results.
Preheat your grill to medium-high heat, approximately 375°F to 400°F (190°C to 200°C).
Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
Grill the chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before serving.
Serve the grilled chicken hot with your choice of sides, such as grilled vegetables, a fresh salad, or quinoa.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.1 g | 91% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2949 mg | 128% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.1 g | ||
| Protein | 247.0 g | 494% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
