Lemon and Fine Herbs Grilled Chicken
- Serves 4
- Prep time 15 minutes
- Marinating 1 hour
- Cook time 6 minutes
Nutrition facts
Per serving: calories 270; protein 41 g; fat 10 g; carbohydrates 2 g; fibre 1 g; iron 1 mg; calcium 25 mg; sdium 101 mg
Lemon and Fine Herbs Grilled Chicken
Also needed
- 30 ml (2 tbsp.) olive oil
Optional
- 7.5 ml (1/2 tbsp) fennel seeds
Steps
- In a bowl, mix the lemon zest and juice, basil, thyme, garlic, olive oil, and fennel seeds, if desired. Pour into an airtight bag and add the chicken breasts. Let marinate for 1 to 8 hours in the refrigerator.
- When you are ready to cook, preheat the grill to medium-high heat.
- Drain the chicken breasts and discard the marinade. Season the chicken with salt and pepper.
- Cook the chicken breasts on the hot, oiled grill for 3 to 4 minutes on each side, until the meat is no longer pink in the centre.
Side dish idea
Tomato and Crouton Salad
In a salad bowl, mix 60 ml (1/4 cup) olive oil with 15 ml (1 tbsp) red wine vinegar. Season with salt and pepper. Heat 30 ml (2 tbsp) olive oil in a frying pan over medium-low heat. Toast 1 litre (4 cups) cubed baguette for 2 to 3 minutes, stirring occasionally. Remove the pan from the heat and let it cool on the counter. Cut 3 tomatoes in wedges. Chop 1/2 cucumber and 1 small red onion. Place all ingredients in the salad bowl and add 8 to 10 basil leaves. Stir.
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