Marinade the day before for the next day or in the morning for dinner in the evening. Grill on the BBQ or in the bake in the oven. This recipe is always a favorite for spring and summer, but can be an anytime meal. We love it with fresh veggies from the garden for Greek Salad and Rice Pilaf, or fresh garden potatoes for Greek Potatoes. The side dishes are on this web site for an easy dinner plan.
In a bowl or large glass measuring cup add:
1 cup avocado oil
1/2 cup lemon juice
2 tablespoons balsamic vinegar
6 cloves garlic, minced (or 1 tablespoon garlic powder)
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon organic all purpose no salt seasoning
2 tablespoons dehydrated chopped onion
1 tablespoon salt
Whisk together.
Place 6 chicken breasts in a 8 x 8 baking dish. Pour marinade over the chicken until fully immersed. Make sure the marinade is also under the chicken. Cover the baking dish and refrigerate over night or make in the morning and marinate until dinner time.
Remove from marinade when ready to grill.
Serve with either Rice Pilaf or Oven Roasted Greek Potatoes and Greek salad.
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