Rosemary-Lemon Grilled Chicken
2
Points®
Total time: 6 hr 20 min • Prep: 10 min • Cook: 10 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
4 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
2 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)
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