Grilled Lemon and Rosemary Chicken
Grilled Lemon and Rosemary Chicken requires around 45 minutes from start to finish. This recipe makes 4 servings with 320 calories, 25g of protein, and 19g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. 1 person found this recipe to be delicious and satisfying. It works well as an affordable main course. If you have rosemary, lemon, chicken breast halves, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It can be enjoyed any time, but it is especially good for The Fourth Of July.
Instructions
Prepare barbecue (medium-high heat).
Place chicken between sheets of plastic wrap and pound on work surface to thickness of 1/4 to 1/2 inch.
Place chicken in glass baking dish.
Pour 1/2 cup dressing over chicken.
Sprinkle with rosemary; turn to coat.
Let marinate at least 10 minutes and up to 2 hours.
Remove chicken from marinade and place on grill rack. Dip lemon rounds into remaining 1/4 cup dressing and place on edge of rack. Grill chicken until cooked through and grill lemon until slightly charred, turning occasionally, about 5 minutes total.
Transfer chicken to plates. Top with lemon rounds and serve.