Recipe by justcallmetoni
With the end of the holiday season, I'm ready to return to more normal eating habits. Breaking out my little George Foreman and looking for ways to prepare chicken, fish and vegetables. Came across this on another site and thought it would work well with poultry or zucchini or potatoes.
- 1⁄4 cup olive oil
- 1⁄4 cup water (or use more oil if you are not concerned about calories)
- 1⁄4 cup lemon juice
- 2 garlic cloves, pressed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1⁄2 teaspoon lemon zest
Directions See How It's Made
- Mix all ingredients together in a small bowl or resealable bag.
- The orginal recipe did not include marinating times but I would suggest at least 2 hours for chicken, preferably overnight. Since fish tends to cook in marinades, 30 minutes should do. For vegetables, firmer vegetables can go longer but something like zucchini or yellow squash might be ready in 20-30 minutes.