Broiled or grilled, this chicken recipe has been a favorite for years. Switch it up with herbs you have on hand.
—REBECCA SODERGREN CENTERVILLE, OH
PREP: 10 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 6 SERVINGS
1/4 cup lemon juice
3 tablespoons honey
2 teaspoons canola oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
1. In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours.
2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.
PER SERVING 187 cal., 4 g fat (1 g sat. fat), 94 mg chol., 102 mg sodium, 1 g carb., trace fiber, 34 g pro. Diabetic Exchange: 5 lean meat.