For years, I struggled with dry, bland chicken breasts. I’d overcook them, under-season them, and end up pushing them around my plate. But once I figured out this lemon herb marinade — everything changed.

Now, grilled chicken is one of my go-to dinners, especially when I want something light, fresh, and protein-packed. The marinade does all the work, giving the chicken flavor all the way through and keeping it juicy on the grill. It's simple, healthy, and never boring.

This is the kind of meal that feels clean and satisfying without trying too hard. And when you serve it with grilled veggies or a chopped salad? Total summer dinner win.

Ingredients

• 4 boneless, skinless chicken breasts

• 3 tbsp olive oil

• Juice and zest of 1 lemon

• 3 garlic cloves, minced

• 1 tbsp chopped fresh rosemary (or 1 tsp dried)

• 1 tbsp chopped fresh parsley

• 1 tsp salt

• ½ tsp black pepper

Instructions

1. Make the marinade: In a small bowl, whisk together olive oil, lemon juice, zest, garlic, rosemary, parsley, salt, and pepper.

2. Place chicken in a large zip-top bag or shallow dish. Pour marinade over chicken and toss to coat. Refrigerate for at least 30 minutes, or up to 6 hours.

3. Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and let sit at room temperature for 10 minutes.

4. Grill chicken for 5–6 minutes per side, or until internal temp reaches 165°F and juices run clear.

5. Let rest 5 minutes before slicing and serving.

Sarah’s Tips

• Pound the chicken breasts to even thickness for more consistent grilling.

• This chicken is amazing sliced over salads, tucked into wraps, or served with roasted potatoes and green beans.

• You can double the marinade and use it on veggies too.

Nutrition (Per Serving)

• Calories: 320

• Protein: 36g

• Carbs: 1g

• Fat: 18g

• Fiber: 0g