Lemon-Mint Chicken

By Tonya_Speed

NUTRITION per serving: 164 Calories; 5g Fat; 27g Protein; 4g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Fat. Points: 4

Ingredients

• 2 lemons
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh mint, plus optional additional for garnish
• 1 1/2 teaspoon salt
• 2 teaspoon coarsely ground black pepper
• 4 (4-oz.) boneless skinless chicken breast halves, pounded to 1/4-inch thickness
• 4 ounces baby watercress

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

From the lemons, grate 1 tablespoon plus 1 1/2 teaspoons of peel and squeeze 3 tablespoons of juice. In a large bowl, whisk together lemon peel and juice, olive oil, mint, salt and pepper; blend well. Reserve 2 tablespoons of this dressing. Place remaining dressing in a large bowl and toss with the chicken; transfer to a large skillet over medium-high heat; cook for 4 to 5 minutes or until juices run clear when chicken is pierced with the tip of a knife, turning once. To serve, toss watercress with reserved dressing and top with chicken. Sprinkle with additional chopped mint for garnish.

SERVING SUGGESTION: Brown rice topped with a dollop of low fat sour cream and chopped green onion; add sliced tomatoes on the side.
GLUTEN FREE: No changes necessary.