Warm weather is right around the corner, the time to spruce up your herb garden is now. I usually get a few starter plants, rosemary, sage, basil and sage. I keep my mini garden right out the back door on my deck with quick access to the kitchen. Now take a peak in your pantry and your refrigerator. How many bottled marinades do you have??? Look at the sodium level!!!! Crazy !!!! we can achieve great flavors with just a handful of assorted fresh chopped herbs. The key word in what I just said was “Fresh”

Why would you spend money on expensive proteins just to cover them with dry herbs that have been in bottle for a year and sodium ridden marinades. Treat yourself and body the right way. Let’s be conscious of our diet and get better flavorful results. Try out my recipe listed below and let me know what you think…..fresh, fast, simple….. Have fun!

6 basil leaves, rough chopped

6 sage leaves, rough chopped

1 rosemary sprig, stem removed, fine diced

2 cloves of fresh garlic , fine diced

3 oz of fresh lemon juice ( about 2 lemons)

2 pounds of chicken breast

  1. Mix all ingredients together in a medium size mixing bowl
  2. Add chicken and fully incorporate in herb essence
  3. Refrigerate for a minimum of 6 hours but no more than 24 hours
  4. Remove chicken and grill, sear, or roast until you reach 165 F internal temperature
  5. Serve with some of your favorite vegetables and a salad

Easy to prepare!!!   Your friends and family will thank you