Easy, Marinated Chicken Breasts

Boneless, skinless chicken breasts are easy to prepare, but equally easy to overcook. Here's a surefire way to insure that they remain juicy and moist. Marinate them in a lemony/olive oil marinade for several hours and then grill them over a hot fire or cook them in an air fryer. The lemon juice tenderizes the chicken and assures that it remains moist. I suggest preparing more than you think you'll need for one meal, because these thinly sliced breasts are great sliced on salads, tossed with pasta or tucked into a sandwich.

I adapted this recipe from SipandFeast.com. The original recipe calls for 3 lbs. of chicken breasts. I scaled down the recipe to 1 1/2-2 lbs. of chicken and halved the original marinade amounts. Double up on everything if you want/need more. It's worth keeping extras in the fridge for quick, healthy meals.

You can buy already thinly sliced breasts.

1 1/2 to 2 lbs. boneless, skinless chicken breasts, sliced thin horizontally

1 large lemon

2 Tbsp. Italian parsley, chopped, for serving

For the marinade:

6 Tbsp. olive oil

1 clove garlic, minced

2 Tbsp. lemon juice

1 1/2 tsp. Diamond Crystal kosher salt

1/2 tsp. black pepper

Whisk together the marinade ingredients. Place the chicken in a large sealable bag or in a baking dish and pour over the marinade. Seal bag and refrigerate 6 hours or up to overnight, flipping the chicken at the halfway point.

Remove chicken and reserved marinate from the fridge 30 minutes before grilling. Discard the marinade and grill the chicken about 3 minutes per side or until browned and internal temperature is 160 degrees F.

Air Fryer instructions: Preheat the fryer to 375 degrees and cook the chicken for 8-12 minutes, flipping halfway through.

WW Points per serving: 1 per breast (due to the small amount of olive oil)