Lemon Herb Chicken
Yield
4 servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14.5 | ounces |
chicken broth
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
basil
crushed and dried |
*
|
| 1 | teaspoon |
thyme
crushed and dried |
*
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | each |
chicken breast halves, boneless, skinless
skinned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 419.1 | ml/g |
chicken broth
|
|
| 45 | ml |
lemon juice
|
|
| 5 | ml |
basil
crushed and dried |
*
|
| 5 | ml |
thyme
crushed and dried |
*
|
| 0.6 | ml |
black pepper
|
|
| 4 | each |
chicken breast halves, boneless, skinless
skinned |
|
Directions
In a bowl mix broth, lemon juice, basil, thyme, and pepper.
Set aside.
Place chicken on lightly oiled grill rack over medium-hot coals.
Grill uncovered 20 minutes, turning often.
Brush with broth mixture and grill 20 minutes more or until chicken is no longer pink, turning and brushing often with broth mixture.
Herb Broiled Chicken: Prepare as above.
Place chicken on rack in broiler pan. Broil 6 inches from heat 30 minutes or until chicken is no longer pink, turning and brushing often with broth mixture.
