Easy Lemon and Herb Blackened Chicken recipe

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Ingredients

1 cup lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons dried marjoram
4 skinless, boneless chicken breast halves
1 teaspoon vegetable oil, or as needed
1 tablespoon lemon juice, or to taste

Nutrition Info

237 calories
carbohydrate: 6.5 g
cholesterol: 71.9 mg
fat: 11.7 g
fiber: 0.6 g
protein: 26.8 g
saturatedFat: 2.1 g
servingSize: -
sodium: 63.7 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade, discard marinade.

  2. Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.

Recipe Yield

4 servings

Recipe Note

A very flavorful lemon chicken. Easy to prepare and quick to cook. Serve with rice, salad, or potatoes and a green vegetable.

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