Category

Yields6 Servings

 ¼ cup olive oil
 2 garlic cloves
 1 tbsp fresh rosemary
 1 tsp kosher salt
 ½ tsp pepper
 1 lemon zested
 2 lbs chicken tenderloins

1

Combine the olive oil, garlic, rosemary, lemon zest, salt and pepper in a resealable bag.

2

Add chicken, seal and refrigerate for at least 1 hour.

3

Use a grill pan or cast iron skillet heated to medium. Remove the chicken from the marinade and season with salt and pepper. Add olive oil to pan.

4

Cook until done (about 5 minutes each side -- chicken should release from pan if that side is done). Garnish with fresh rosemary or parsley (optional).

Ingredients

 ¼ cup olive oil
 2 garlic cloves
 1 tbsp fresh rosemary
 1 tsp kosher salt
 ½ tsp pepper
 1 lemon zested
 2 lbs chicken tenderloins

Directions

1

Combine the olive oil, garlic, rosemary, lemon zest, salt and pepper in a resealable bag.

2

Add chicken, seal and refrigerate for at least 1 hour.

3

Use a grill pan or cast iron skillet heated to medium. Remove the chicken from the marinade and season with salt and pepper. Add olive oil to pan.

4

Cook until done (about 5 minutes each side -- chicken should release from pan if that side is done). Garnish with fresh rosemary or parsley (optional).

Lemon Garlic Rosemary Chicken