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Chicken with Basil Dressing & Grilled Tomatoes

By

4 points per serving

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Ingredients

  • 1 tablespoon grated lemon zest
  • 4 large garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 (5-ounce) skinless boneless chicken breasts
  • 12 large fresh basil leaves
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 teaspoon extra-virgin olive oil
  • 4 plum tomatoes (about 1 pound), halved lengthwise

Details

Servings 4

Preparation

Step 1

To make marinade, combine lemon zest, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in large zip-close plastic bag and add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate turning occasionally, at least 1 hour or up to overnight.

Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.

Meanwhile, to make dressing, combine, basil, lemon juice, water, oil, and remaining % teaspoon salt and % teaspoon pepper in food processor or blender and puree. Transfer to serving bowl.

Lightly spray cut sides of tomatoes with nonstick spray. Place chicken on grill rack and grill, turning, until cooked through, about 10 minutes. After 5 minutes of grilling time, place tomatoes on grill rack, cut sides down, and grill, without turning, until tender and lightly charred, about 4 minutes.

Transfer chicken and tomatoes to platter; drizzle chicken with basil dressing.

Serve the tomatoes on a bed of arugula or watercress.

PER SERVING (1 chicken breast, 1 tablespoon dressing, and 2 tomato halves): 185 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 78 mg Choi, 508 mg Sod, 5 g Carb, 2 g Sugar, 1 g Fib, 29 g Prot, 33 mg Calc.

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