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High-Protein Lemon Herb Chicken Easter Lunch (Light & Spring Fresh) - A Bright, Easy Crowd-Pleaser

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
  • 2 lemons (zest of 1, juice of both)
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon honey or maple syrup (optional, for balance)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
  • Lemon slices, for garnish
  • Extra herbs, for serving

Instructions
 

  • Prep the chicken: If the breasts are thick, slice them horizontally to make cutlets or pound to an even 1/2–3/4 inch thickness. This helps them cook evenly and stay tender.
  • Make the marinade: In a bowl, whisk lemon zest, lemon juice, olive oil, garlic, thyme, parsley, rosemary, honey, Dijon, salt, pepper, and red pepper flakes.
  • Marinate: Add chicken to a zip-top bag or dish. Pour in the marinade, coat well, and refrigerate for 30 minutes to 2 hours. Don’t exceed 4 hours or the acid can toughen the meat.
  • Choose your cooking method: Grill: Preheat to medium-high. Grill 4–5 minutes per side, until internal temp reaches 165°F.
  • Oven: Preheat to 425°F. Place on a lined sheet pan and roast 14–18 minutes, depending on thickness.
  • Skillet: Heat a little oil over medium-high. Sear 4–6 minutes per side until cooked through.
  • Rest: Transfer to a plate and rest 5 minutes to lock in juices.
  • Finish and serve: Top with a squeeze of fresh lemon, a drizzle of olive oil, extra herbs, and lemon slices. Serve with spring sides like asparagus, peas, or a simple arugula salad.