Grilled Chicken Breasts with Rosemary-Mustard Marinade - 3.5g Carbs
From Cooking Club of America
A simple marinade turns the popular dinner standby, boneless skinless
chicken breasts, into a memorable, easy meal. The marinade also works
well to tenderize bone-in chicken or pork tenderloin. Use the back of
a skillet to easily crush the peppercorns.
3 Tbsp lemon juice
2 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp olive oil
3 garlic cloves, minced
1 Tbsp chopped fresh rosemary
1/2 tsp crushed black peppercorns
1/4 tsp salt
4 boneless skinless chicken breast halves
1. In small bowl, whisk together lemon juice, mustard, honey, oil,
garlic, rosemary, peppercorns and salt. Reserve 3 tablespoons of
the marinade for basting; cover and refrigerate.
2. Place chicken in shallow glass baking dish or resealable plastic
bag. Add remaining marinade; turn to coat chicken. Cover dish or
seal bag. Refrigerate at least 30 minutes or up to 2 hours.
3. Heat grill. Remove chicken from marinade; discard marinade. Place
chicken on gas grill over medium-high heat or on charcoal grill 4 to
6 inches from medium-high coals. Grill 8 to 12 minutes or until no
longer pink in center and juices run clear, turning once and basting
with reserved marinade.
4 servings
PER SERVING:
170 Calories, 5g Total Fat (1g Saturated Fat), 26.5g Protein,
3.5g Carbs, 65mg Cholesterol, 180mg Sodium, 0g Fiber