Lemon Garlic Chicken Breasts
1 1/2 pounds thin-cut chicken breasts or cutlets
3 large garlic cloves
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon dried oregano
Zest and juice of 1 whole large lemon
1/3 cup extra virgin olive oil
Place chicken breasts in a large zipped gallon-size bag or a tupperware container with a lid .
Combine garlic, salt, pepper, oregano, lemon juice and zest, and olive oil in a blender and puree until smooth . Pour marinade over the
chicken and toss to coat. Seal and marinate in refrigerator for at least 30 minutes and up to 48 hours .
When ready to cook, heat a heavy skillet or grill pan over medium-high heat. Drizzle with 1-2 teaspoons of oil or cooking spray, and cook
chicken, about 3-4 minutes per side, until fully cooked. Remove to a serving platter and let rest 2 minutes before serving .
Serve alongside salad greens or your favorite vegetable side dish .
(Tip: You can also freeze the raw chicken in the marinade and pull out for cooking at a later date.)