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MAIN DISHES-
POULTRY:
Grilled Lemon- Mustard
Chicken
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Grilled
Lemon- Mustard Chicken |
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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 |
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The Cuisine of California |
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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "I was
delighted to find this chicken recipe as it doesn't have a drop of oil
in the marinade. It turned out moist as can be, and it was
terrific in a salad for lunch the next day."
-Redding, CA
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