Lemon-Basil Chicken with Basil Aioli

A side of egg noodles complements the fresh lemon and basil flavors of this guest-friendly chicken entrée.

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon aioli)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 32%
  • Fat: 10.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 40.1g
  • Carbohydrate: 6.1g
  • Fiber: 1g
  • Cholesterol: 106mg
  • Iron: 1.9mg
  • Sodium: 410mg
  • Calcium: 51mg

Ingredients

  • Chicken:
  • 1/2 cup chopped fresh basil
  • 1/3 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • Basil Aioli:
  • 1/4 cup finely chopped fresh basil
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon bottled minced garlic
  • 1/2 teaspoon olive oil

Preparation

  1. To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 8 minutes on each side or until done.
  3. While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken.
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