Pasta with Grilled Chicken
Yield
4 servingsPrep
10 minCook
20 minReady
5 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | each |
garlic cloves
crushed, minced |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
onion powder
|
|
| 2 | teaspoons |
lemon juice
|
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
oregano
fresh |
|
| ¼ | teaspoon |
basil
dried |
*
|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 1 | x |
tomato sauce
herbed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 2 | each |
garlic cloves
crushed, minced |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
onion powder
|
|
| 1E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
black pepper
|
|
| 15 | ml |
oregano
fresh |
|
| 1.3 | ml |
basil
dried |
*
|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 1 | x |
tomato sauce
herbed |
*
|
Directions
Combine all ingredients but chicken and herbed tomato sauce.
Place chicken breasts in non-metallic container.
Pour marinade over chicken turning to coat evenly.
Cover and refrigerate 1 to 24 hours.
Grill chicken 2 minutes on each side on high heat.
Lower temperature and cook until thickest part of chicken shows no pink and juices run clear.
Slice thinly before adding to sauce.
