A no-oil marinade 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.
Yield: 4 servings (each serving = 1 6-ounce piece of chicken)
Prep Time: 15 min + marinating time
Cook Time: 12 min
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon zest
1/4 cup Dijon mustard
1/4 cup finely chopped fresh herbs (any combo of rosemary, thyme, basil, oregano and parsley)
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 whole large skinless, boneless chicken breasts- halved (or use chicken tenders to top a salad- about 1 1/2 pounds total)
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.
Nutritional Information per serving:
Serving size: 6 ounce piece of chicken
Calories per serving: 177
Fat per serving: 1.5g
Saturated Fat per serving: 0g
Sugar per serving: .3g
Sodium per serving: ,span class="sodium">866.8mg
Fiber per serving: .3g
Protein per serving: 46.1g
Cholesterol per serving: 110mg
Carbohydrates per serving: 2.4g
WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 4
Source: Adapted from The Cuisine of California (FYI- I love this cookbook!)