Reserving a portion of the marinade to spoon on after cooking is the key to giving this chicken extra flavor. You can serve this with a quick side of steamed broccoli and gluten-free penne.
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons chardonnay or other dry white wine
2 tablespoons extra-virgin olive oil
1 tablespoon fresh oregano leaves
1/2 teaspoon dried dill
1/4 teaspoon crushed red pepper
2 medium garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
How to Make It
Combine first 8 ingredients in a medium bowl, stirring with a whisk. Reserve 2 tablespoons marinade. Add chicken to remaining marinade in bowl, turning to coat. Cover and marinate in refrigerator 15 minutes, turning chicken occasionally.
Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bowl, discarding marinade. Add chicken to pan; cook 6 minutes on each side or until done. Place chicken on a serving platter.
Stir salt into reserved marinade; spoon evenly over chicken.