Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 1 cup steel-cut oats
• 2 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Instructions:

In a small bowl, mix together olive oil, minced garlic, lemon juice, dried thyme, dried rosemary, salt, and black pepper. Rub this mixture gently over the chick breasts. Now permit the bird to marinate within the fridge for at the least 30 minutes. Now preheat your grill to medium-immoderate heat. Grill the hen for 6-8 minutes in keeping with side, or until the internal temperature reaches 160 five°F (seventy five°C). Remove the bird from the grill and permit it to rest for five mins in advance rather than lowering. Heat olive oil in a medium saucepan over medium warmness. Add the chopped onion and put together dinner until translucent, approximately 3-4 mins. After this add the minced garlic and put together dinner for a further 1 minute, till fragrant. Stir within the steel-reduce oats and cook dinner for 1-2 mins till they begin to toast barley. Pour inside the broth and bring to a boil. Reduce the warmth to low, cover, and simmer for 20-25 mins. Adjust seasoning as needed.