Grilled Chicken with Lemon Herb Marinade
Juicy grilled chicken marinated in a flavorful lemon herb mixture.
View RecipeGrilled Chicken with Lemon Herb Marinade
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- In a shallow dish, combine the olive oil, lemon juice, garlic, parsley, oregano, salt, and pepper.
- Add the chicken breasts and turn to coat them evenly with the marinade.
- Cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat the grill to medium-high heat.
- Grill the chicken for 5-7 minutes per side, or until cooked through.
- Serve the grilled chicken warm.
Classic Beef Burger
Juicy beef patty grilled to perfection, topped with lettuce, tomato, onion, and your favorite condiments.
View RecipeClassic Beef Burger
Ingredients:
- 1/2 pound ground beef
- Salt and black pepper to taste
- 4 hamburger buns
- Lettuce leaves
- Sliced tomato
- Sliced onion
- Your favorite condiments (ketchup, mustard, mayonnaise, etc.)
Instructions:
- Preheat grill or grill pan to medium-high heat.
- Divide ground beef into 4 equal portions and shape into patties. Season both sides with salt and pepper.
- Grill patties for 4-5 minutes per side, or until desired doneness.
- Toast hamburger buns on the grill for 1-2 minutes, until lightly charred.
- Assemble burgers with lettuce, tomato, onion, and your favorite condiments.
- Serve hot.
Chicken Alfredo Pasta
Ingredients:
- 8 ounces fettuccine pasta
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions:
- Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
- Add sliced chicken breasts to the skillet and cook until no longer pink.
- Pour in heavy cream and grated Parmesan cheese. Stir until cheese is melted and sauce is creamy.
- Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss until evenly coated with sauce.
- Garnish with chopped parsley before serving.