This is an extremely easy weeknight dinner. Marinade time is about 30 minutes or so. You can either grill the chicken outdoors or in a grill pan indoors. Rosemary, garlic, and lemon pair well with chicken. You can use either boneless skinless chicken breasts or thighs. I had thighs in the freezer and they were moist and flavorful in this dish.
You can serve this dish with either roasted potatoes and a salad. I'm cutting down on carbs this week, so for tonight's meal, I sauteed spinach and made quinoa with brown rice.
Here's the marinade:
1/2 t. salt
1/2 t. black pepper
1 t. Greek seasoning
1/2 t. dried thyme
1/4 t. cayenne pepper
1 T. minced garlic
Juice of one large lemon
3 T. Rosemary Olive Oil
1 T. red wine vinegar
Whisk together all ingredients in a small mixing bowl. Place four boneless skinless chicken breasts or thighs (about 1 - 1 1/2 lbs.) in a large Ziploc bag. Pour the marinade in, seal securely and turn the bag over a few times to make sure chicken is evenly coated. Let chicken marinate for 30 minutes - 2 hours.
Preheat an outdoor grill to medium high heat. Spray the grates with nonstick cooking spray. Place the chicken on the grill and discard any leftover marinade Cook the chicken for 5 - 7 minutes per side or until internal temperature reaches 165 degrees F.
Remove from grill and let rest for a few minutes.
To make the spinach:
Remove stems from a large bag of baby spinach. Heat 2 T. Rosemary Olive Oil over medium high heat in a large skillet. Add 1 T. minced garlic. Let garlic cook for a minute or so stirring frequently. Add baby spinach a few handfuls at a time, adding more as it begins to wilt. Continue adding spinach until it has cooked down. Sprinkle with 1 - 2 t. Greek seasoning. Right before serving, add the juice of 1/2 lemon. Stir to combine.