2-3 Tab lemon juice
1 Tab white vinegar
2 Tab chopped fresh dill
2 Tab chopped fresh basil
1 Tab honey
1 Tab Dijon mustard
1/4 tsp black pepper
3/4 tsp salt, plus more for serving
1/4 cup extra virgin olive oil
6 boneless, skinless, chicken-breast halves (2.5 lbs) pounded slightly
1 lemon, thinly sliced
1/3 cup pitted kalamata olives, halved
1. For dressing, whisk together lemon juice, vinegar, dill, basil, honey, mustard, pepper and 3/4 teaspoon salt. In a slow stream, whisk in oil.
2. Place chicken in a large resealable bag. Add 1/3 cup of the dressing and half the lemon slices. Seal bag; refrigerate 2 hours, turning at least once. Reserve remaining dressing, stirring in olives and remaining lemon slices.
3. Discard marinade and frill chicken over medium-hot coals 5 to 6 minutes per slide.
4. Place chicken on a platter and drizzle with dressing; season with salt to taste.
Nutrition facts per serving: 347 calories, 44g protein, 7g crabs, 15g fat (2g sat fat), 0g fiber
Source: Fitness Magazine June 2009
Check out these great articles from the HealthyEats blog:
Lean Meats for the Grill
Healthy BBQ Sauces
Grilling Safety Tips
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