YIELD: 4 SERVINGS Marinade:¼ cup plus 2 Tbsps. extra virgin olive oil, divided2 cloves garlic, minced½ tsp. crushed red pepper flakes1 Tbsp. chopped fresh oregano (or 1 tsp. dried)1 Tbsp. chopped fresh rosemary (or 1 ½ tsp. dried)1 tsp. grated lemon zest 1 lb. boneless, skinless chicken breast, ¾" dice1½ cups green seedless grapes½ tsp. salt1 Tbsp. fresh lemon juice2 Tbsps. olive oil 1. To make marinade: In small bowl, whisk together ¼ cup oil, the garlic, red pepper flakes, oregano, ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.