Nonina Kanavaca with Lemon and Herbs

Ingredients

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 35g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a bowl, combine the lemon juice, minced garlic, olive oil, oregano, thyme, parsley, lemon zest, salt, and pepper.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to meld.
3. 3.
   Preheat the grill or oven to medium-high heat.
4. 4.
   Remove the chicken from the marinade, shaking off any excess, and place it on the grill or in a baking dish if using the oven.
5. 5.
   Grill or roast the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
6. 6.
   Remove the chicken from the heat and let it rest for a few minutes before serving.
7. 7.
   Slice the chicken breasts and serve them with your choice of side dishes.

Treat your ingredients with care...

• Lemon — Use fresh lemon juice and zest for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the taste may not be as vibrant.
• Fresh herbs — Opt for fresh herbs rather than dried ones to maximize the aromatic flavors in the marinade. If you can't find fresh herbs, you can use dried herbs, but reduce the quantities by half.

Tips & Tricks

• For an extra burst of flavor, add a pinch of red pepper flakes to the marinade.
• If you prefer a smokier flavor, you can grill the chicken over charcoal or use a smoker instead of a regular grill.
• Serve the Nonina Kanavaca with a side of roasted vegetables, such as bell peppers, zucchini, and eggplant, to create a complete and nutritious meal.
• If you don't have access to a grill or oven, you can also cook the chicken in a skillet on the stovetop. Heat some olive oil in the skillet and cook the chicken for about 6-8 minutes per side until cooked through.

Serving advice

Serve the sliced Nonina Kanavaca on a platter, garnished with fresh herbs and lemon wedges. This dish pairs well with a side of roasted vegetables or a refreshing salad. It is best enjoyed immediately while still warm.

Presentation advice

Arrange the sliced Nonina Kanavaca on a bed of fresh greens, such as arugula or spinach, to add a pop of color to the plate. Drizzle some extra virgin olive oil over the chicken for a glossy finish. Serve with a side of roasted vegetables and garnish with lemon wedges and sprigs of fresh herbs.