Happy June, everyone! This recipe isn’t my most fancy and/or most attractive but I decided to post this on my blog because people are always asking me “How do you season your chicken?”. I’m sure it’s no surprise to hear that I eat a lot of chicken. I do because I enjoy it, it’s easy, my body digests it well, and because of it’s amino acid profile and my fitness/strength goals.
I’ve experimented with a lot of different season blends with chicken, but it always comes down to my favorite seasonal blend which is lemon-oregano. I do not purchase season blends (mostly because of sodium contents).
Also, a secret tip with how to keep chicken “moist”. I always wash my chicken under cold-mild water before I cook it. I never pat dry it, I keep the water on the chicken which ends up in my marinade. Adding H20 to your chicken mariandes is the key to making sure your chicken isn’t dry (unless you overcook it).
This recipe is a staple in my weekly menu. I love it and never get sick of it. Enjoy!
INGREDIENTS: 3-4 Servings
- 3-4 Bell & Evans Chicken Breast or Thighs
- Fresh Lemon Juice, freshly squeezed from 1 medium size lemon
- 2 Tablespoons Dried Oregano
- Salt/Pepper, as desired
- Drizzle of Olive Oil
- H20 (from washing the chicken)
- Wash your chicken under cold-mild water. Do not pat dry. Add to a large ziplock bag or plate to marinate.
- Add lemon juice, dried oregano, salt, pepper and drizzle with olive oil.
- Place on a medium-high grill (you can bake this at 375 degrees for 20 – 25 minutes also).
- Cook both sides 3-4 minutes, or until chicken is fully done.
- Remove from heat and enjoy with veggie, carbohydrate, and healthy fat of choice.