Thai Chicken

• 1 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 2 tbsp coriander
• 2 tbsp basil
• 1 tbsp mint
• 1 tbsp lemon juice
• 2 tbsp vegetable oil
• 1 tbsp granulated sugar
• 2 tbsp fish sauce
• 3 garlic cloves, minced
• 1 tsp grated lemon zest
• 2 green onions, chopped

Preheat oven to 375 degrees. In a large skillet, heat oil over high then add chicken and cook until browned. Set aside.

In a large bowl, combine coriander, basil, mint, lemon juice, oil, sugar, fish sauce, garlic, lemon zest and green onions.

Place chicken in marinade and refrigerate for at least one hour or over night.

Remove chicken from marinade and place in baking dish. Bake for 20 minutes or until chicken is cooked right through.