Rosemary-lemon grilled chicken

4
2
2
Smartpoints value per serving
Total Time
6 hr 16 min
Prep
8 min
Cook
8 min
Serves
4
Difficulty
Easy
This grilling recipe is super versatile making it a perfect staple for your summer rotation. The tasty grilled chicken is beautiful enough for entertaining and so easy you will want to make a batch for sandwiches and salads throughout the week. Throwing together the marinate requires no cooking and takes only 8 minutes. Head to work or have a great day with the family and your chicken is table ready in under 10 minutes. Enjoy this simple chicken with a side of steamed broccoli along with brown rice tossed with fresh thyme and lemon zest.

Ingredients

cooking spray

1 spray(s)

reduced-sodium chicken broth

¼ cup(s)

white wine

1 Tbsp, dry, or reduced-sodium chicken broth

olive oil

2 Tbsp

lemon zest

2 tsp, grated

fresh lemon juice

2 tsp

garlic clove(s)

2 medium clove(s), minced

rosemary

2 tsp, fresh, minced

fresh thyme

1 tsp, minced

uncooked boneless skinless chicken breast

1 pound(s), 4 ( 1/ 4-pound) cutlets

Instructions

  1. Combine broth, wine, oil, lemon zest and juice, garlic, rosemary, and thyme in large zip-close plastic bag. Add chicken, squeeze out air, and seal bag. Turn to coat and refrigerate at least 6 hours or up to overnight.
  2. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Remove chicken from marinade and discard marinade. Place chicken in pan and grill, turning once, until cooked through, about 8 minutes.
  3. Per serving (1 chicken cutlet)

Notes

(½ cup cooked brown rice per serving will increase the SmartPoints by 4).

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