One of the Oz 100 shortcuts featured in the Dr. Oz The Good Life magazine, this mighty marinade also works as a salad dressing or simmer seasoning. You can make a big batch to have on hand all week long or use it when you meal prep multiple meals on the weekend. Try it on any of your favorite meats or veggies, like lean chicken or baby kale.
- 1 cup extra virgin olive oil
- 3/4 cup lemon juice
- 1 1/2 tbsp finely chopped rosemary
- 2 tsp minced garlic cloves
- 1 tsp Kosher salt
- 1/4 tsp red pepper flakes
1. Whisk all ingredients together in a small bowl. If not using immediately, you may store the marinade in the refrigerator for up to one week in an airtight container.
Use It on Chicken
Put 1 1/4 lb small boneless skinless chicken breasts (about 4) in a resealable plastic bag with 1/2 cup of marinade. Marinate in fridge for 10 to 12 hours. Grill chicken until cooked through, about 15 minutes.
Use It on Veggies
Cook 4 sliced red bell peppers with 1/4 cup marinade and 1/2 tsp kosher salt, about 8 to 10 minutes. Serve as a side dish (great with goat cheese on top) or add it to salad, pasta, or sandwiches.
Use It to Dress a Salad
Toss together 6 packed cups baby kale, some canned white beans, and 1/4 cup marinade. Top with sliced avocado, toasted walnuts, and shaved Parmesan cheese. (If you have leftover chicken, put it on top!)
Watch The Video
This recipe was recently featured in True Crime Tuesday: Oz Exclusive: American Airlines Employee Saves Teens From Human Trafficking.