Chicken Marinade

NutritionSortLoading...
Loading...

1 lemon, juiced

3 tablespoons olive oil

2 tablespoon dijon mustard

2 teaspoon minced garlic

1 teaspoon dried rosemary

1.5 teaspoon kosher salt

freshly ground black pepper to taste

2 pound boneless skinless chicken breasts

Select allAdd

SortLoading...
Loading...

Salad

2 romaine hearts

½ cup shredded parmesan

1 cup Caesar dressing

Select allAdd

1. Combine the lemon juice, olive oil, Dijon, garlic, rosemary, salt, and pepper in a small bowl. Whisk it well to combine.

2. Place the chicken in a zippered plastic storage bag. Pour the marinade over the top. Press out as much air as you can and seal the bag. Use your hands to move the chicken around in the bag until it is well coated with marinade. Refrigerate for at least an hour or for up to 8 hours.

3. Bake the chicken in your oven for about 30 minutes or until the internal temperature reads 165℉ when checked with an instant read thermometer. If using thicker pieces of chicken, cooking time will increase. If preferred, the chicken can be cooked in a little olive oil heated in a skillet on the stove.

4. Transfer chicken to a cutting board and slice into small strips (approximately 3-inches or so). Set aside while you prepare the remaining ingredients.

5. To assemble the Salad, chop romaine and toss with about half of the Caesar dressing and half of the shredded Parmesan. Season with pepper, to taste. Top with sliced chicken. Sprinkle with remaining Parmesan. Top the salad with the Croutons and serve with remaining dressing on the side.