This is a great and simple summer dinner recipe. You can let it marinate in the fridge all day and then just quickly throw it on the grill before dinner.
* A Note on Choosing Organic Chicken:
I choose to recommend buying USDA certified organic chicken breast for many reasons. Conventional chicken is fed feed that contains arsenic. Arsenic was originally added to their food to produce bigger chickens that require less food. Recently, three of the major drugs put in the feed have been banned, however one is still under investigation and is currently approved for use in turkey and chicken feed. According to the World Health Organization, long-term effects of ingesting arsenic include: skin lesions, cancer (skin, lung and bladder), diabetes, cardiovascular disease, and neurotoxicity. Organic chickens are not treated with antibiotics, hormones, fertilizers, or pesticides.
It is important to choose organic over free-range because of the vagueness of the term “free-range”. It simply means that the chickens must have some unspecified amount of access to the outdoors- it may just be a small cement slab outside the barn. In 2010, the USDA enacted the Access to Pasture Rule which prevents organic animals from being continuously confined. They must actively graze in pastures for their food and may only be confined for veterinary purposes or for shipping. Because they are encouraged to be active outside, this makes for a more muscular and leaner meat. Organic chicken is higher in Omega-3 essential fatty acids but is also lower in fat compared to conventionally raised chicken. Many consumers also believe organic chicken to taste better. In purchasing organic chicken, you are supporting humane farming practices and also getting a healthier meat!
I hope you enjoy the recipe!
1 pound USDA organic boneless, skinless chicken breast*
2 tablespoons olive oil
¼ cup lemon juice
2 cloves garlic, pressed
¼ cup fresh rosemary, minced
½ teaspoon celtic sea salt
1. In a medium bowl, combine olive oil, lemon juice, garlic, rosemary and salt.
2. Rinse chicken breasts, pat dry and place in an 7 x 11 inch baking dish.
3. Pour marinade over chicken, cover and refrigerate for at least 30 minutes or up to 6 hours.
4. Heat grill and cook chicken for 5-7 minutes per side until browned and cooked through.