This lemon rosemary grilled chicken has become one of our weeknight staples because it’s relatively low-maintence and is great for planned leftovers or tossed in soups, salads, sandwiches, and bowls.
The simple marinade of olive oil, lemon juice, fresh rosemary, and Dijon mustard tenderizes the chicken in as little as an hour, but can be left in the fridge overnight for maximum flavor.
We usually devour this chicken hot off the grill the first night, then slice up the leftovers for salads, wraps, grain bowls, or whatever clean-out-the-fridge situation we’ve got going the next day.
This is a great recipe to keep in your back pocket for busy weeknights when you need something filling, healthy, and flexible enough to work with staples you’ve always got in the pantry.
Enjoy!
Heidi
