Grilled Herbed Chicken

By dette

This quick and delicious recipe makes good use of the gresh herbsf rom you garden. If you don't have fresh herbs on hadn, substitute one teasoon dried for one tablespoon fresh herbs. Serve this dish with grilled asparagus or zucchini rice and a salad.

Ingredients

• 2 tbsp chopped oregano
• 1 tbsp chopped thyme
• 1 tbsp chopped rosemary
• 2 tsp olive oil
• 1/2 tsp salt
• 4 (1/4 pound) skinless boneless chicken breasts

Preparation

Step 1

Combine the oreganok thyme, rosemary, oil and salt in a small bowl. Rub the herb mixture on both sides of each chicken breast.

Heat a nonstick ridged grill pan over medium-high heat. Add the chickenand cook until browned and cooked through, about 4 minutes on each side Transfer the chicken to a cutting board; let stand 5 minutes before slicing on the diagona.

155 cal; 5 g tot fat; 1 g sat fat; 62 mg chol; 348 mg sod; 1 g carb; o g fib; 25 g prot; 25 mg calc POINTS: 4

Allowing the chicken to rest for 5 minutes, after removing from the oven and just before slicing, will keep it tender and juicy. If you slice it before it ahs had a few mintues to rest, the juices will run out, making the chicken dry.