The spring brings some of my favorite things asparagus, winter hardy herbs popping into life. I love cooking a whole chicken stuffed, no jammed packed, with fresh thyme, orange, garlic and lemon wedges. I love cooking with the fresh herbs and have no objection to picking out the leaves and stems before using. So I was off to the garden to pick a handful of this and that. This is the kind of meal you can use over and over in salads, sandwiches and other dishes throughout the week you can even freeze a chicken breast or two for a quick meal later on.
This can actually be made with rosemary or any other herbs you might have ready to pick.
- 6 skinless boneless chicken breast
- A handful of oregano maybe 1/4 cup chopped
- A bunch of sprigs of thyme leaves only
- A handful of celantro about 1/2 cup chopped
- 1-2 cloves of garlic smashed in 1 tsp. kosher salt
- Juice of one lemon
- Juice of one lime
- 1-2 Tbsp. Olive Oil
- Fresh ground pepper
In a plastic bag combine all ingredients and cover chicken
Place in refrigerator for at least at an hour turning occasionally
Grill on medium heat for about 6-8 minutes preside until it is about 164-50
Remove from heat loosely cover and let sit for 3-5 minutes before slicing or severing.
We served this with mashed sweet potatoes, broccoli. and apples and cinnamon roasted on the grill in tin foil.
We go about 4 oz. of protein about half a breast each and pile up on the veggies.