When life gives you lemons, make a marinade. My local market had Meyer lemons on sale and I couldn’t help myself. I had to purchase one to make a quick and easy marinade. Marinating meat adds flavor and is relatively easy. The hardest part is the waiting. I recommend marinating for at least 2 hours to soak up the flavors.

Meyer Lemon and Rosemary Marinade for Chicken

Prep: 10 minutes, Cooking: 15-20 minutes

Ingredients

• 1 Meyer lemon, zest and juice
• 1 sprig of rosemary, roughly chopped, approximately 1 tablespoon
• 1/4 cup fresh parsley, medium chopped
• 2 cloves of garlic, minced
• 1/2 cup of olive oil
• 2 teaspoons kosher salt
• freshly ground black pepper, approximately 1/4 teaspoon
• 1.25 pounds of boneless, skinless chicken breasts

Directions

In a gallon-sized plastic bag, add lemon zest and juice, rosemary, parsley, garlic, olive oil, kosher salt, and black pepper. Mix together. Add chicken breasts and thoroughly coat. Seal bag and place in the refrigerator for at least 2 hours.

Heat a grill pan over medium high heat. Cook chicken 8-10 minutes per side or until internal temperature reaches 165 degrees F.

To accompany the chicken, I made an arugula salad with carrots, celery, radishes, tomatoes, red onion, and sliced almonds. Also, I cooked up some delicious white corn. Just bring a 5-quart pot of water to boil, add the cleaned cobs and a dash of milk, and cook for 12 minutes.