We're been on spring break - and this chicken is perfect for thinking spring. Its light and well-seasoned and we enjoyed it very much. Served with a side of brown rice and steamed seasoned veggies, it was a great evening meal.
The original recipe says to bake the chicken for ~45 minutes, but we were short on time so I cooked the chicken in the skillet. I can't wait until we uncover the grill and can grill it this summer. YUM!
Island Chicken - From Rachel vs. The Kitchen
2 T olive oil
3 T lemon juice
1 1/2 T low-sodium soy sauce
3 garlic cloves, minced
1/2 tsp. oregano
4 chicken breasts
Place the chicken breasts in a ziplock bag. Add the olive oil, lemon juice, low-sodium soy salt, oregano and garlic to the bag.
Close and shake to coat. Store the marinating chicken in the fridge for up to 10 hours. Open the bag into a skillet and heat the chicken over medium heat. Cover to prevent splattering.
Cook until the internal temperature of the chicken reaches 180 degrees and juices run clear (about 10 minutes/side).
Alternatively, you can bake the chicken at 350 for ~45 minutes.
Serve warm with veggies and brown rice. Season with salt and pepper, if desired.
This chicken is great leftover sliced on a salad too!
Linked to: Recipe Swap
