ground turkey is used to create a zesty, hearty meat sauce for pasta.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dried marjoram
- 4 skinless, boneless chicken breast halves
- 1 teaspoon vegetable oil, or as needed
- 1 tablespoon lemon juice, or to taste
Instructions
- 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.
- 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.
- If preferred you can cook the chicken for the last few minutes in the marinade; just make sure the marinade comes to a boil.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 2 g |
| Sodium | 64 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Wont use the maranade at the end but will make this regularly.
I was surprised how much I enjoyed a recipe that called for no salt or pepper! After reading the other review by Jacolyn, I too used a Ziploc bag to marinate the chicken. The second time I made it, I did a variation by sprinkling lemon pepper on the chicken after removing it from the marinade.
The flavors were good – lemon was prominent but not overpowering, and the seasoning tasted good with the lemon. These came out moist and tender. The only changes I made were to marinate it in a freezer ziplock bag, because I feel that coats the chicken better and to use garlic-infused grape seed oil in the marinade because I ran out of olive oil. This is a simple recipe, perfect for a quick weeknight dinner. I threw the chicken in the marinade before the gym and cooked chicken for 10 minutes after the gym. I could have maybe cooked it another minute on each side for an even darker color, but it was still very tasty! Served with a side of Thin Spaghetti with Garlic, Red Pepper, and Olive Oil (see other recipe from AR). I will definitely make this chicken again soon!
Very flavorful! I added a little basil but that was really the only change I made. Leftovers were great on salad the next day.