Saturday, May 16, 2009

Grilled Lemon Rosemary Chicken (Serves 2)

4 - 5 thinly sliced low fat chicken breasts
4 cloves of garlic, crushed
3 tbsp extra virgin olive oil
Salt and crushed pepper to taste
Lemon juice from 1 whole lemon
1/2 tsp lemon zest
Bunch of fresh finely chopped rosemary leaves (around 1 tbsp) or 1 tsp if using dried rosemary leaves

This is a very simple and extremely tasty dish to prepare. The first step is to prepare the marinade. In a medium size bowl add 3 tbsp of olive oil. Chop the 4 crushed garlic cloves very fine and add to the oil. Add the rosemary leaves, salt and pepper, lemon juice and the lemon zest. Whisk everything together. Add the chicken to this and mix the chicken breasts well with the marinade. Let it sit for a few hours (longer the better).

Using a heavy pan or a grill, cook the chicken until done on medium heat. You can also use a traditional outdoor grill if you want the fancy grill marks :-) Given the thin size of the slices the chicken cooks pretty fast. Serve immediately with fried rice, as part of a salad (cut it into strips once the chicken is cooked), or make yourself a quick sandwich with lettuce, tomato and other desired condiments.

Health Rating: High

Ingredient Substitute/s: The same dish can be prepared using tofu, if you are vegetarian. I will add that recipe in the near future.

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