Lemon-Parsley Chicken

T-Rex really liked this chicken. Of course, he seems to like most chicken, so perhaps that's not quite the endorsement it could be.

The DDH and I liked it, too, though, so there's that. ;-)

As written, this makes very lemony and kind of sour chicken. If you like less lemon, cut back on the juice and/or omit the zest from the rub.

You can also make this chicken on the grill; remember to preheat your grill before you begin chopping and mixing the rub so it will be hot when you're ready to cook.

Lemon-Parsley Chicken
Adapted from Cooking Light September 2013

Gluten Free
Grain Free
Dairy Free

Combine 2 Tablespoons (approximately) minced fresh parsley, 2 teaspoons lemon zest (about the zest of one lemon), 4 garlic cloves, pressed, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bone.

Sprinkle mixture on 2 large or 4 small boneless skinless chicken breasts. Rub into the chicken and let stand ten minutes.

Heat a skillet large enough to hold the chicken in one layer on medium high heat.

Add the chicken and cook on medium high for three minutes on each side.

Turn the heat down to medium low and continue to cook chicken five minutes per side until done. This will vary greatly depending on how thick your chicken breasts are. Thin ones might have been done after the initial six minutes; thicker ones will take closer to thirty minutes.

While chicken cooks, combine juice of one lemon, an equal amount of extra virgin olive oil, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. (The juice of a lemon is usually 2-3 Tablespoons, so if you don't want to measure, use 2 Tablespoons oil for a smaller lemon and 3 Tablespoons for a larger lemon.) Whisk until emulsified.

When chicken is done, pour dressing over and cook for two minutes, stirring constantly.

Enjoy!