Easy Lemon and Herb Blackened Chicken A very flavorful lemon chicken. Easy to prepare and quick to cook. Serve with rice, salad, or potatoes and a green vegetable.
Ingredients
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Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade.
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Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.
Per Serving: 237 calories; protein 26.8g; carbohydrates 6.5g; fat 11.7g; cholesterol 71.9mg; sodium 63.7mg. If preferred you can cook the chicken for the last few minutes in the marinade; just make sure the marinade comes to a boil.