- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 cups grape tomatoes
- 2 teaspoons olive oil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- calories 194
- caloriesfromfat 36 %
- fat 7.8 g
- satfat 1.7 g
- monofat 3.4 g
- polyfat 1.6 g
- protein 25.9 g
- carbohydrate 4.5 g
- fiber 1.1 g
- cholesterol 106 mg
- iron 1.9 mg
- sodium 329 mg
- calcium 23 mg
How to Make It
To prepare chicken, combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 15 minutes, turning the bag occasionally.
Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.
Preheat oven to 425°.
To prepare tomatoes, combine tomatoes and 2 teaspoons oil in an 8-inch square baking dish; toss gently. Bake at 425° for 18 minutes or until tomatoes are tender. Combine tomato mixture, parsley, and remaining ingredients, stirring gently. Serve with chicken.
Wine note: Chicken on its own is a flexible partner for wine, but the capers, lemon, and parsley in this dish call for a varietal that can handle the briny, tart, and herbal qualities of these ingredients: sauvignon blanc. Try Dry Creek Vineyard Fume Blanc 2006 from Sonoma County, California ($50). —Karen MacNeil
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.