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Crispy Ranch Chicken
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Grilled Rosemary Chicken
Prep and Cook Time: 30 minutes
Yield: Makes 4 servings
Ingredients:
2
tablespoons minced fresh rosemary
2
tablespoons lemon juice
2
tablespoons olive oil
2
cloves garlic, minced
1/4
teaspoon salt
4
boneless skinless chicken breasts (about 1 pound)
Preparation:
1.
Spray cold grid of grill with nonstick cooking spray. Prepare grill for direct cooking.
2.
Whisk together rosemary, lemon juice, oil, garlic and salt in small bowl. Pour into shallow glass dish. Add chicken, turning to coat both sides with lemon juice mixture. Cover; marinate in refrigerator 15 minutes, turning chicken once. Remove chicken; discard marinade.
3.
Grill chicken over medium-hot coals 5 to 6 minutes per side or until chicken is no longer pink in center. Serve with grilled or steamed fresh vegetables; if desired.
Tip
To store fresh rosemary, wrap sprigs in a barely damp paper towel and place in a sealed plastic bag. It can be kept in the refrigerator for up to five days. Cook's Note
For added flavor, moisten a few sprigs of fresh rosemary and toss on the hot coals just before grilling.
Nutritional Information:
| Serving Size: 1 chicken breast (without vegetables) | |
| Sodium | 222 mg |
| Protein | 26 g |
| Fiber | <1 g |
| Carbohydrate | 2 g |
| Cholesterol | 66 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 40 % |
| Calories | 192 |
Dietary Exchange:
| Fat | 1 |
| Meat | 3 |
This recipe appears in:
Chicken
