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Lemon-Chardonnay Grilled Chicken

Photo: Oxmoor House
Yield 4 servings (serving size: 1 chicken breast half)
Reserving a portion of the marinade to spoon on after cooking is the key to giving this chicken extra flavor. You can serve this with a quick side of steamed broccoli and gluten-free penne.

Ingredients

  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chardonnay or other dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh oregano leaves
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon crushed red pepper
  • 2 medium garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 teaspoon salt

Nutrition Information

  • calories 213
  • fat 4.6 g
  • satfat 0.9 g
  • monofat 2.3 g
  • polyfat 0.7 g
  • protein 39.4 g
  • carbohydrate 0.6 g
  • fiber 0.1 g
  • cholesterol 99 mg
  • iron 1.3 mg
  • sodium 256 mg
  • calcium 23 mg

How to Make It

  1. Combine first 8 ingredients in a medium bowl, stirring with a whisk. Reserve 2 tablespoons marinade. Add chicken to remaining marinade in bowl, turning to coat. Cover and marinate in refrigerator 15 minutes, turning chicken occasionally.

  2. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bowl, discarding marinade. Add chicken to pan; cook 6 minutes on each side or until done. Place chicken on a serving platter.

  3. Stir salt into reserved marinade; spoon evenly over chicken.

Cooking Light Gluten-Free Cookbook