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Grilled Lemon Pepper Chicken Breasts with Thyme Gremolata

 
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An easy way to add a bit of fresh and tangy zip to that grilled chicken breast is to add a quick to prepare gremolata.

Yield

3

servings

Prep

40

min

Cook

40

min

Ready

80

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

¼ cup lemon juice
fresh
1 tablespoon black pepper
coarsely ground
1 x salt
*
½ cup olive oil, extra-virgin
3 each chicken breasts
boneless skinless
For gremolata
1 tablespoon thyme
fresh
*
2 each garlic cloves
large, minced
1 teaspoon lemon zest
freshly grated
garnish
1 slices lemon
*
1 x thyme sprigs
*

Directions

In a bowl whisk together lemon juice, pepper and salt to taste and add oil in a stream, whisking until marinade is emulsified.

With a rolling pin or smooth side of a meat pounder flatten chicken ¼ inch thick between sheets of plastic wrap.

In a large resealable plastic bag marinate chicken in marinade, chilled, 30 minutes.

Prepare grill.

Make gremolata: In a small bowl stir together gremolata ingredients.

Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 2 minutes on each side.

Serve chicken sprinkled with gremolata and garnished with lemon and thyme.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 47874% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 67mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 55g
Vitamin A 1% Vitamin C 21%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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