Gluten Free Lemon & Herb Chicken

Herb& Lemon Chicken

 

Gluten Free Lemon & Herb Chicken!

 

These days we seem to be eating more & more Chicken. And I don’t know about you, but I’m always thinking about different ways in which to prepare it. Here’s a recipe that I just made and I loved it: Lemon & Herb Chicken!
It marinates for close to an hour, so leave some time for that.
I used a grill pan ( the ones with ridges that help give us those great grill lines on a steak. Luv that!) but you’ll love this when made outdoors on the grill in nice weather too. And the added flavor of the BBQ grill will only make it better.

Ingredients for 4:

1 ½ to 2 lbs Boneless Chicken Breasts or Tenders.
1 Zucchini. Washed, not peeled, but cut into circles about ½ in thick.

Zest of 1 lemon. If you can, use a zester for a better grating of the rind. Don’t zest past the yellow outer skin. That white part is bitter. Turn lemon around as you zest to get more yellow skin.

¼ cup Extra Virgin Olive Oil. I preferred “Light” blend.

Several Fresh Parsley Leaves, minced

2 or 3 Fresh Rosemary stems. Remove the leaves and discard the stems. Chop a little if the leaves are large.

1 tbl Fresh Thyme.
Salt & Pepper to taste
Skewers for the grilling.

Directions:

If using breasts, and if they are thick, carefully slice to a thinner piece. Then slice the breasts into strips about 2 in. wide. Tenders are already the right size. If you can, you can always pound the meat a bit to end with a thinner piece of chicken.

Place all of the ingredients, including the cut meat, in a large bowl and turn to coat well.
Cover and stick in the fridge for 1 hour or close to it.

Easy part now: On a surface that you can wash afterward, or a large platter, place the chicken pieces flat, and then roll to make a circular piece, or zig-zag for an “S” shape.

Alternate putting the Chicken and the Zucchini on the skewers.
Leave the marinade in the bowl. It had raw poultry in it, so we can’t use it as a sauce or dip. Discard when the meat is removed for safely reasons.

Grill until fully cooked, rotating a few times so it’s golden and delicious. An internal temp of 165 is needed, but they are such small pieces that you can pretty much tell. I also placed a large pot cover over the grill-pan near the final rotation, to help them “steam” a bit to ensure cooking. I thought that was a great idea, & it worked.
Voila! Lemony-Herb Chicken.

Facebooktwitterpinterest

Comments

  1. says

    This is exactly what I am finding, I am a bodybuilder and have to eat chicken all day long. Will surely try your recipe in my next meal. That’s awesome ! thank you so much !

Leave a Reply

Your email address will not be published. Required fields are marked *