A no-oil marinade that surprisingly turns out a very tender and moist chicken! I like to pound out the breasts a little bit so they’re thinner & more even… and don’t take as long on the grill.
GRILLED LEMON- MUSTARD CHICKEN
½ cup freshly squeezed lemon juice
1 Tbsp minced lemon zest
¼ cup dijon mustard
¼ cup finely chopped fresh herbs (any combo of rosemary, thyme, basil, oregano and parsley)
¾ tsp salt
¼ tsp coarsely cracked pepper|
4 whole large skinless, boneless chicken breasts- halved (or use chicken tenders to top a salad)
lemon slices, parsley and fresh herbs for garnish
1. Combine marinade ingredients in a large freezer ziploc baggie. Mix well.
2. Add chicken breasts to baggie and marinate in the refrigerator for 2 to 4 hours.
3. Preheat grill to medium-high heat. Remove chicken from marinade and grill 3 inches from heat for 6 to 8 minutes on each side.
4. Place on individual plates or on a platter surrounded by parsley sprigs, lemon slices and fresh herb leaves.
Recipe Source: Adapted from The Cuisine of California
Amount Per Serving
Calories From Fat (12%) 23
Total Fat 2.44g
Saturated Fat 0.54g
Dietary Fiber 1.26g
Net Carbohydrates 1.87g
WW Points 4