December gets so hectic it’s easy to get sidetracked and have healthy eating fall by the wayside. This chicken is a nice way to keep yourself on track. Drop it in the marinade in the morning and grill it later in the day. Or better yet, make a big batch on the weekend and enjoy it all week long. This is a great all purpose flavorful chicken breast. For a quick dinner serve this chicken with steamed broccoli and a small baked potato and you can have dinner on the table in no time. It works great in a salad. A couple of tomatoes, a bit of romaine lettuce, a hard boiled egg, along with this chicken and you’ll have a quick enjoyable salad for dinner. It’s very nice sliced for a quick sandwich too.
This recipe contains quite a bit of oil but you discard the marinade, so you’re not really going to be consuming all that fat! If you want to substitute dried herbs for fresh, remember you only need one third of the amount when using dried herbs. So, for this recipe you could use about 3 tablespoons of dried herbs (one tablespoon each if using thyme, rosemary, and parsley).
2 or 3 pounds boneless skinless chicken breasts
1/4 cup olive oil
1/4 cup cider vinegar
1/3 cup fresh chopped herbs (thyme, rosemary, parsley)
2 cloves garlic, chopped
1 teaspoon mustard seeds
Add all ingredients to a large Ziploc back and mix well (after sealing the bag) and place in refrigerator for 3 hours minimum or overnight. Remove chicken from marinade and discard marinade. Grill on barbeque over medium high heat for 4 to 6 minutes per side, turning once or broil in the oven 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.