Grilled Rosemary Chicken

Yesterday I grilled up almost 4 pounds of juicy and delicious rosemary chicken, Steven and I ate it for dinner and then had tons of leftovers for lunches for the week! This chicken is lean & healthy plus the leftovers keep really well in the fridge for days. Steven is on a bit of a health kick and wanted an easy way to eat healthy at lunchtime but still be full after (he hates salad because he said he gets hungry an hour or two after he eats one). This chicken gives you the protein you need to stay full and the energy you need to stay fit without a ton of carbs or fat. If you find that when you reheat the chicken it dries out a bit try heating it up with a little bit of chicken stock and it become just as juicy as it did when you pulled it off the grill. For the marinade for the chicken I just used whatever I had around the house and improvised and lucky for Steven, it turned out great! Today for lunch I used the chicken to make a yummy chicken melt. I caramelized some mushrooms and onions and threw those on a sandwich with some cheddar cheese and bacon and popped the whole thing in the oven for a few minutes to toast it...heavenly!

What you will need:

- Skinless boneless chicken
- Olive oil
- Limes or lemons
- Orange juice
- Garlic
- Rosemary
- Salt & pepper

First I cut the chicken into thin filets but if you prefer the whole breast go for it!

I put the chicken into a large tupperware container.

First pour a couple cups of OJ into the container, then squeeze your lemons or limes in there as well. If you have lemon juice but no fresh lemons that works too.

Add in a 1/2 a cup or so of olive oil.

Chop up a few cloves of garlic, I used about 4 or so because I love garlic but use your taste preference to determine how much you use.

Next add some S&P and a tablespoon or so of rosemary.

Pop the chicken in the fridge and let it marinade for an hour or so but no more than 2 hours.

Heat up the grill or use a cast iron skillet if you have one.

Sprinkle each filet with a little salt, pepper, and rosemary and throw them on the grill.

Grill a few minutes on each side until they are cooked through and have some grill marks on them.

All done! Enjoy and get creative with the leftovers.