Marinated Salt & Pepper Chicken Breasts (2 count)

Marinated Salt & Pepper Chicken Breasts (2 count)

No Hormones, No Added Sugar, No Antibiotics

Simple and satisfying. Sometimes that’s all you need, and these center-plate-worthy boneless, skinless chicken breasts deliver just that. Rich with nutrients, the subtle flavors are given a boost with a nice pre-seasoning of sea salt and black pepper with an added boost from tangy lemon juice and briny vinegar. Simply delicious.

Previously frozen. Keep refrigerated and consume within 5 days.

Ingredients: Chicken breast, water, lemon juice concentrate, vinegar, rubbed with: salt, spices, garlic powder, onion powder, yeast extract, natural flavor, expeller pressed sunflower oil (as a processing aid).

Instructions

1

Choose your cooking method

Stovetop

  • Pat the chicken dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a cutting board to rest for 5 minutes. Serve whole or, if desired, cut into ½-inch strips.

 

Grill

  • Pat the chicken dry with a paper towel; rub the chicken all over with 1 to 2 teaspoons oil.

Prepare a medium-hot fire on one side of a grill. Set the chicken on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly browned and cooked through, about 10 minutes longer. Transfer to a cutting board to rest for 5 minutes. Serve whole or, if desired, cut into ½-inch strips.

Nutritional Information

Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

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