Rosemary-Grilled Chicken

recipe
For a 30-minute meal, begin with this easy two-step dish. While the chicken marinates, make a green salad and your favorite flavored couscous or rice.

Yield:

4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 169
Caloriesfromfat 18 %
Fat 3.3 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26.6 g
Carbohydrate 2 g
Fiber 0.2 g
Cholesterol 72 mg
Iron 0.0 mg
Sodium 212 mg
Calcium 0.0 mg

Ingredients

1/2 cup dry white wine
2 tablespoons lemon juice
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray

Preparation

1. Combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Seal bag, and shake until chicken is well coated. Marinate chicken in refrigerator at least 15 minutes.

2. Prepare grill.

3. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 6 minutes on each side or until done.

Note:

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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