Broiled Marinated Chicken Breasts

Combine minced garlic, chopped fresh basil, thyme, wine vinegar, orange juice, and salt in a shallow bowl to create the marinade.

Place chicken breast halves in the marinade, turning to coat both sides evenly. Cover and refrigerate for at least 15 minutes to allow flavors to develop.

Preheat the broiler to high heat and position the rack about 4 inches from the heat source.

Remove chicken from the marinade and place on a broiler pan, reserving the marinade for basting. Pat the chicken dry with paper towels to ensure even browning.

Broil the chicken for 5 to 6 minutes on the first side without moving it.

Flip the chicken and broil for another 5 to 6 minutes on the second side, basting with reserved marinade halfway through cooking.

Check that the internal temperature reaches 165°F (74°C) using a meat thermometer inserted into the thickest part of the breast.

Transfer the cooked chicken to a serving platter and let rest for 2 minutes before serving.

Serve the broiled chicken breasts over 3 cups of hot cooked rice prepared without salt or fat.