Packed with flavor and protein, these herb-crusted chicken breasts use Himalayan pink salt and a blend of fresh herbs to create a savory crust. The Himalayan salt enhances the natural flavors of the chicken while keeping it juicy and tender. Perfect for a satisfying meal any time of day, this dish is simple yet dynamic and pairs well with a variety of sides.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp Himalayan pink salt
- 1 tsp black pepper
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh basil, chopped
- 1 tsp garlic powder
- Lemon wedges for serving
Instructions
- Prepare the Chicken: Preheat the grill to medium-high heat. Pat chicken breasts dry with paper towels, then brush both sides with olive oil.
- Season: In a small bowl, mix Himalayan salt, black pepper, rosemary, thyme, basil, and garlic powder. Rub the mixture evenly over each chicken breast.
- Grill: Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Flip only once for best results.
- Serve: Remove from the grill and let rest for a few minutes. Serve with lemon wedges for a fresh burst of flavor.
