Grilled Rosemary-Lemon Chicken

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp plus 1 tsp fresh rosemary or 2 tsp dried rosemary
• 8 (6oz.) boneless, skinless chicken breasts
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 lemon cut into 8 wedges

Makes 8  (6 oz.) Servings

1. Place oil, lemon juice and rosemary in a belnder or a food processor and process until rosemary is chopped, about 1 minute. Place chicken in a shallow baking dish and pour rosemary mixture over chicken; turn to coat. Sprinkle breasts evenly with salt and pepper. Cover with plastic wrap and marinate 1 hour at room temperature or in thye refrigerator overnight.
2. Heat a grill or a grill pan to medium-high. Remove chicken from marinade and grill until cooked through, 4-5 minutes per side. Discard leftover marinade. Serve warm or at room temperature with lemon wedges.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was dying for some protein and I was hungry for a good meal. Citrus is in season right now and this is one of the perfext recipes to kick-star your weight loss. I highly recommend marinating your chicken before cooking because marinating enhances the citrus and herbed flavors of this dish. If you don't have access to a grill, don't worry. You can broil the chicken and it will taste just as good. I do highly recommend serving Grilled Vegetable with Lemon Aioli as a side dish to keep the citrus theme going. You can even use the Aioli on the chicken as well. Plus you'll feel like an Iron Chef after cooking with the secret ingredient of lemon.