| Total sodium per serving: 74mg |
Total calories per serving: 209 |
Servings: 6 |
Ingredients
- 1 1/2 lb skinless, boneless chicken breast halves
- 1/4 cup olive oil 6 cloves garlic, minced
- 1 tbsp finely shredded lemon peel
- 2 tsp snipped fresh thyme*
- 1 tsp snipped fresh rosemary*
- 1/4-1/2 tsp crushed red pepper
- 1/8-1/4 tsp ground black pepper
- Fresh thyme sprigs (optional)
- Lemon wedges (optional)
Directions
1. Place chicken in a ziplock bag set in a shallow bowl. For marinade, in a small bowl, combine oil, garlic, lemon peel, the snipped thyme, rosemary, crushed red pepper and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
2. Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium heat. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. If desired, garnish with fresh thyme sprigs and lemon wedges.
Serve with rice and a big, fresh salad.
* if using dried herbs the ratio is 3:1 (1 tbsp fresh = 1 tsp dried)
Recipe found at diabeticlivingonline, modified for lower sodium
