Herb Marinated Grilled Chicken

Adapted from: Michelle & Nick Polizzi; The Sacred Cookbook

Serving: 2 chicken breasts

For this recipe, I highly recommend using organic, pasture-raised chicken. Tide Mill Organic Farm (9th generation organic farm in Edmunds, Maine) has the absolute best chicken, and they deliver to the Monadnock Food Coop in Keene. The herbs used in the recipe wonderfully increase the nutritional profile of this meal: Thyme can help improve mood and lower blood pressure; Mint helps with digestion and is a good source of Vitamin A. Garlic has great immune system benefits. I use a cast-iron grill pan to get the most flavor and healthy cooking for this meal; Lodge is a great cast-iron company! Enjoy this flavorful, nourishing protein with ghee or coconut oil sauteed organic spinach from local Picadilly Farm in Winchester NH, and a gorgeous organic sweet potato from Laughing Child Farm in Vermont. You can find all the recipe’s ingredients at the Monadnock Coop in Keene.

Ingredients:

1 pound boneless, skinless organic chicken breasts *

2 tablespoons chopped fresh organic thyme

2 tablespoons chopped fresh organic mint

1-2 organic garlic cloves, minced

Juice from 1 whole organic lemon, or 1 tablespoon organic lemon juice

½ teaspoon pink Himalayan salt

1 tablespoon organic apple cider vinegar

1/3 cup organic first cold pressed olive oil *

Create:

Lightly flatten chicken (honestly, I just use the flat side of a hammer!)

In a medium glass/pyrex mixing bowl, combine herbs, garlic, lemon juice, salt, apple cider vinegar, and olive oil. Add chicken and turn to coat with the herby mixture.  

Cover bowl with plastic wrap (do not touch the mixture!); Refrigerate for at least 2 hours, up to 6 hours.

When ready to grill, heat grill pan on medium low heat. Grill chicken on each side until internal temperature reaches 165F degrees.

*Notes:

            Organic chicken: https://tidemillorganicfarm.com/

            Olive Oil: Spectrum Organic Extra Virgin Olive Oil, first cold pressed