Grilled Tuscan Chicken



  • 1 ½ lbs boneless chicken breasts, flattened 
  • cup infused garlic olive oil
  • cup fresh lemon juice
  • Zest from 2 lemons
  • 1 Tbsp garlic, minced
  • 1 tsp pink salt
  • 1 tsp rosemary
  • 1 tsp black pepper


  • Place oil, lemon juice, lemon zest, garlic, rosemary, pink salt and pepper in a gallon ziplock bag.
  • Add chicken and shake until evenly seasoned.
  • Place in fridge overnight.
  • Bring chicken to room temperature and remove from marinade.
  • Grill over medium-high heat until cooked through, flipping once.
  • Place on plate and cover for 5-10 minutes to seal in flavor.
  • Serve warm with mashed cauliflower or another vegetable side dish!