Recipe courtesy of Harvard University Dining Services
- 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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