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Grilled Herb-Coated Chicken Breasts

Photo: Oxmoor House
Yield 4 servings (serving size: 1 chicken breast half)
Serve these juicy chicken breasts sliced over mixed greens, fanned out next to a grilled vegetable salad, or cold for lunch.

Ingredients

  • 3/4 cup Herbed Lemon-Buttermilk Dressing
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
  • 1 teaspoon canola oil
  • 1 teaspoon honey
  • Cooking spray

Nutrition Information

  • calories 222
  • caloriesfromfat 15 %
  • fat 3.8 g
  • satfat 0.7 g
  • monofat 1.4 g
  • polyfat 1.2 g
  • protein 40 g
  • carbohydrate 4.6 g
  • fiber 0.3 g
  • cholesterol 99 mg
  • iron 1.5 mg
  • sodium 540 mg
  • calcium 44 mg

How to Make It

  1. Combine Herbed Lemon-Buttermilk Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.

  2. Prepare grill to medium-high heat.

  3. Remove chicken from marinade, and discard marinade. Sprinkle the chicken evenly with salt and black pepper. Combine fresh parsley, chives, canola oil, and honey, stirring well. Spoon herb mixture evenly over tops of chicken breast halves. Place chicken, herb side down, on grill rack coated with cooking spray; grill 8 minutes each side or until done.