Rosemary and Lemon Grilled Chicken Breast

Recipe courtesy of Harvard University Dining Services

Serves 4

  • 4 skinless, boneless chicken breasts (4 ounces each)
  • 2 small cloves of crushed garlic
  • Zest of 1 lemon
  • 1 ounce fresh rosemary
  • ¼ cup olive oil

Lightly blend olive oil, garlic, lemon zest and rosemary in a blender. Set aside one quarter of mixture and refrigerate.

Place chicken in container and add remaining rosemary and lemon mixture.

Marinate for 8 hours in the refrigerator.

Grill chicken on both sides for 6 to 8 minutes each, until cooked (internal temperature is 165°F).

Remove from heat and allow chicken to rest for 10 minutes.

Slice chicken and brush with the reserved marinade.

Nutritional information per serving (1/4 of recipe):

Calories: 260 ? Protein: 25 g ? Carbohydrate:  2 g ? Fiber:  1 g ? Sodium: 60 mg
Saturated fat: 3 g ? Polyunsaturated fat:  2 g ? Monounsaturated fat:  11 g
Trans fat: 0 g ? Cholesterol: 65 mg

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