Boneless, Skinless, Chicken Breast-2, 4oz. pieces
Fresh Parsley, chopped- 1/8 bunch
Fresh Dill, chopped- 1/8 bunch
Fresh Squeeze Lemon Juice-3 cups
Fresh Lemon Zest-3 lemons
Lemon Pepper Seasoning- to taste
Ground Sea Salt- 2 pinches
1.) Trim the chicken breast removing any fat or untrimmed skin, discard the waste.
2.) Wash, drain, and dry the chicken breast by patting dry with a disposable paper towel.
3.) Combine the chicken, parsley, dill, lemon juice, lemon zest, lemon pepper, and sea salt in a stainless steel bowl. Blend.
4.) Option 1: Pre-heat the grill and spray the non-fat spray on the grill. Blend the chicken one final time and grill skin side down first. Place the grilled chicken on a full sheet tray with parchment paper and cook in a 350 degree oven until the chicken breast reaches an internal temperature of 165 degrees.
5.) Option 2: On a parchment covered sheet tray, spray the pan with the non-fat spray. Place the chicken on the sheet tray skin side facing up. Cook in a 350 degree oven until the chicken breast reaches an internal temperature of 165 degrees.
Remove the chicken from the oven. Allow the chicken to rest for 5-7 minutes. Serve