Lemon-Grilled Chicken Breasts

Photo: Randy Mayor; Styling: Jan Gautro

Save three of these grilled chicken breast halves to make our Hearts of Romaine Caesar Salad with Grilled Chicken. Garnish the plate with grilled lemon slices.

This recipe goes with Hearts of Romaine Caesar Salad with Grilled Chicken

Yield: 7 servings (serving size: 1 breast half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 20%
  • Fat: 3.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 29.5g
  • Carbohydrate: 0.5g
  • Fiber: 0.1g
  • Cholesterol: 74mg
  • Iron: 1mg
  • Sodium: 218mg
  • Calcium: 16mg

Ingredients

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • 2 garlic cloves, minced
  • 7 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.
  3. 3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
Note:

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.

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