Broiled Garlicky Chicken with lots of Lemon

This is a simple recipe that is fast and easy.  A great weekday dinner option!  The recipe is from Mark Bittman’s “How to Cook Everything”.  We really enjoyed it in my home, especially how easy and fast it was to make.

1 ½ pounds boneless, skinless chicken breasts (here’s how to cheat: get chicken tenders or cutlets, you’ll have pieces pre-cut for you!)

3 tablespoons extra virgin olive oil

3-4 garlic cloves, minced (best way to mince (picture here): smash the garlic with a wooden spoon, take the peel off, and then mince a way with a knife)

Salt

Pepper

Lemon wedges

Parsley leaves, chopped

Place the oven rack at least 4 inches from your broiler.  Heat your broiler for a few minutes before you put the chicken in.  If you bought whole chicken breasts, cut them into cutlets/tenders and make sure they are all the same thickness so they cook evenly.  If they are not, pound them with a rolling pin covered in saran wrap, or a meat tenderizer (picture here).  Toss the chicken pieces with the garlic and olive oil. Place them under the broiler.  Now, you know my advice with broiling…things happen fast!  You cannot multitask here.  Depending on the thickness of your chicken, each side will take 5-7 minutes.  You can cut a chicken piece in the middle to see if it’s fully cooked (completely white inside or 160 degrees on a thermometer).  Take the lemon wedges and sprinkle the chicken with lemon juice.  Take the parsley and sprinkle all over.  We had this with garlic lemon broccolini, but you can have it with whatever suits you best (brown rice, salad, quinoa, etc.)!