When I make grilled chicken breasts I always make a few extra.  I love these in  wraps, on salads and in tacos.  They are so tasty and easy to take with me on trips that I seem to make them most weeks.  The most important thing to a good grilled chicken breast is to not overcook it.  I get mine to 155° and then cover it and let it rest before I serve it.  It’s always juicy and tender.


4-6-8 oz chicken breasts

1/4 cup Avocado oil

2 TBSP minced garlic

2 TBSP chopped fresh rosemary

1 Lemon, juiced

Salt and pepper to taste


Mix together avocado oil, lemon, garlic, rosemary and salt and pepper.  Place chicken breast in glass pan and cover with oil mixture.  Let marinade for 30 minutes at room temperature.

Heat outdoor grill to medium high heat (425°).  Place chicken breasts on grill and cook for 6-7 minutes.  Turn to other side and cook until thermometer reaches 155°.  Remove from grill and cover with foil.  Let stand 10 minutes before serving.

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