Submitted by Dave Hutchins
Yield: 4 Servings
1 Tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
1 garlic clove, finely chopped
2 teaspoons olive oil
1/2 teaspoon Sea salt
1/4 teaspoon coarsely ground black pepper
4 small skinless, boneless chicken breast halves (1 pound)
From 1 lemon, grate 2 teaspoons of peel.
From 1/2 lemon, cut thin slices; reserve for garnish.
Squeeze juice from remaining 3 lemon halves into medium bowl.
Stir in lemon peel, rosemary, garlic, oil, salt and pepper.
Add chicken breast halves to bowl, turning to coat with lemon-juice mixture.
Arrange chicken on grill over medium heat and grill, brushing with remaining lemon-juice mixture in bowl, for 5 minutes.
Turn chicken and grill until chicken loses its pink color throughout, about 5 minutes longer.
Garnish with lemon slices.
Nutritional Information Per Serving:
Calories: 238; Protein: 31 g; Sodium: 784 mg; Carbohydrate: 16 g; Cholesterol: 66 mg; Fat: 5 g;
Exchanges: 4 Lean Meat, 1 Bread/Starch