Pound chicken breasts to even thickness. Marinate in oil, lemon, and spices for at least 30 minutes.
Preheat grill or grill pan to medium-high. Grill 6–7 minutes per side until internal temp reaches 74°C (165°F).
Rest 5 minutes before slicing — this keeps juices in.
Slice or keep whole. Store in containers. Use over salads, in wraps, or with rice. Lasts 4 days in fridge.
Some links may support the author.


Tried this recipe? Leave a quick review or share a recreation post with photos, tips, and what you changed.
Sign in to share📸
No homework yet — be the first!