On the Grill
Chicken with Basil Dressing & Grilled Tomatoes
1 tablespoon grated lemon zest
4 large garlic cloves, minced
¾ teaspoon salt
½ 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
1 To make marinade, combine lemon zest, garlic, ½ teaspoon of salt, and ¼ 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.
2 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3 Meanwhile, to make dressing, combine, basil, lemon juice, water, oil, and remaining ¼ teaspoon salt and ¼ teaspoon pepper in food processor or blender and puree. Transfer to serving bowl.
4 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.
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 Chol, 508 mg Sod, 5 g Carb, 2 g Sugar, 1 g Fib, 29 g Prot, 33 mg Calc.
HEALTHY EXTRA
Serve the tomatoes on a bed of arugula or watercress.