Boneless skinless chicken breasts can get pretty boring. Chicken legs and thighs are much more flavorful, but they have a lot more saturated fat, so we mostly stick to chicken breasts here in the Dear household. The key to cooking flavorful chicken breasts is to marinate and not to overcook. This recipe for success keeps them flavorful and moist. I decided to spice up my chicken breasts with a little lemony flavor. When my neighbor offered the use of his grill, I thought hey, why not. Well, I didn’t pick the right day because it started raining as soon as I got the meat on the grill. I ended up cooking the rest inside on my trusty grill pan, and it all worked out just fine.
For the marinade: lemon olive oil (it is delicious!) + lemon juice + lemon zest + dijon mustard + maple syrup.
Here’s the marinade…I like to call it modern art.
Cut up your chicken breasts into long strips and marinate them for at least half an hour, but overnight would work too. Put the chicken onto skewers and grill on an outdoor grill or grill pan. It would also work to just bake them in the oven. Stop cooking as soon as the internal temperature reaches 165 degrees F.
Serve with fresh lemons for garnish and a side of vegetables and your choice of whole grain (brown rice, quinoa, etc.).
Lemony Grilled Chicken (low FODMAP)
1 Tbs lemon olive oil
Zest of one lemon
1 Tbs fresh lemon juice
1 Tbs maple syrup
1 tsp dijon mustard
1 lb boneless skinless chicken breast, cut into long strips
1. Mix the olive oil, lemon zest, lemon juice, maple syrup, and mustard together.
2. Add the chicken and let marinate for at least half an hour or overnight.
3. Put the chicken on skewers or just lay the strips on a greased and heated grill. If you don’t have a grill you can bake them in the oven at 350 degrees F. Cook until the internal temperature reaches 165 degrees F.