Lemon Herb Chicken

This is a lemon marinade that came from Tisha. I put it over chicken breasts. It's best to set out in the fridge the night before so that the marinade soaks in while the chicken defrosts.

You can cover and bake in the oven, cook in your slowcooker for 4-6 hrs. on low, or throw on the grill. We had it in the crockpot last night and it worked well. We also served with Lemon-Dill Rice, green beans and fruit salad.

Lemon Herb Chicken: (MARINADE)
1/2 c lemon juice
1 grated rind of lemon
2 tsp of salt
1 tsp paprika
1 1/2 tsp onion powder
1 1/2 tsp basil
1/2 tsp thyme
2 cloves garlic
1 c oil

Dill-Lemon Rice Mix

2 c long grain rice, uncooked

2 tsp. grated lemon peel

2 tsp. dill weed

2 tsp. chicken bouillon granules

To prepare:Combine Dill-Lemon Rice mix, 4 c. water and 2 T butter in a medium saucepan.Bring to a boil over high heat.Cover and reduce heat.Simmer for apx. 15 min. until liquid is absorbed.

Good Luck!

Kellie