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Easy and satisfying...
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MARINADE: |
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½ cup |
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freshly
squeezed lemon juice |
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1 Tbs |
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minced lemon
zest |
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¼ cup |
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dijon
mustard |
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¼ cup |
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finely
chopped fresh herbs (any combo of rosemary,
thyme, basil, oregano and parsley) |
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¾ tsp |
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salt |
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¼ tsp |
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coarsely
cracked pepper|
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CHICKEN: |
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4 whole |
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large
skinless, boneless chicken breasts- halved |
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lemon
slices, parsley and fresh herbs for garnish |
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1 |
Combine marinade
ingredients in a large freezer ziploc baggie. Mix well. |
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2 |
Add chicken breasts
to baggie and marinate in the refrigerator for 2 to 4
hours. |
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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. |
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4 |
Place on individual
plates or on a platter surrounded by parsley sprigs,
lemon slices and fresh herb leaves. |
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Servings: 6 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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189.82 |
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Calories From Fat (12%) |
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22.68 |
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% Daily Value |
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Total Fat
2.44g |
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4% |
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Saturated Fat 0.54g |
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3% |
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Cholesterol
91.25mg |
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30% |
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Sodium
518.59mg |
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22% |
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Potassium
459.60mg |
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13% |
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Carbohydrates
3.13g |
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1% |
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Dietary Fiber 1.26g |
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5% |
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Sugar 0.53g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
1.87g |
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Protein
37.00g |
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74% |
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WW Points 4 |
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Recipe Source |
| The
Cuisine of California |