Grilled Chicken Breast with Herbs

Prep time 30 minutes, plus 30 minutes marinating Servings 4

Grilled chicken breast with herbs comes down to technique: pound it even, marinate it well, and it's the difference between a dry lunch and a genuinely good one. Nocellara del Belice N°11 is versatile enough to handle a lean cut like this, its grassy brightness working with the lemon and herbs instead of against them.

Ingredients

4 boneless, skinless chicken breasts
1/3 cup Nocellara del Belice N°11
Juice and zest of 1 lemon
2 cloves garlic, minced
2 tablespoons mixed fresh herbs (thyme, oregano, parsley)
Salt and pepper, to taste

Instructions

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness with a meat mallet or rolling pin, this keeps them from drying out unevenly on the grill.
In a bowl, whisk together Nocellara del Belice N°11, lemon juice, lemon zest, garlic, and mixed herbs.
Add the chicken to the marinade and turn to coat, then marinate at least 30 minutes at room temperature, or up to 4 hours in the fridge.
Heat a grill or grill pan to medium-high heat.
Grill the chicken 5 to 6 minutes per side, without moving it too often, until it reaches an internal temperature of 165°F and has good grill marks.
Transfer to a plate and let rest 5 minutes before slicing, this keeps the juices inside.

Nutrition

Serving size 1 breast

Calories 443

Total fat 24g

Saturated fat 4g

Cholesterol 144mg

Sodium 272mg

Carbohydrates 1g

Dietary fiber 0g

Sugars 0g

Protein 53g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.