4 boneless skinless chicken breasts
1/4 c. lemon juice
lemon zest
3 Tbs. olive oil
1/2 tsp. salt
1 tsp. pepper
2 cloves of garlic, minced
Place all ingredients in a large ziploc bag and close. Toss bag around until chicken is well coated and refrigerate for 2-3 hours. Grill chicken until internal temperature reaches 165-170 F on a meat thermometer.
Let rest for 5 minutes and then slice and serve on your favorite lettuce salad.
The salad we made tonight:
leafy green lettuce
craisins (my favorite salad topping)
pecans
carrots
green onions
peas
feta cheese