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Ingredientes
- 2 tsp Grated lemon rind
- 1/2 c. Fresh lemon juice
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Water
- 1/4 c. Chopped fresh basil
- 2 tsp Chopped fresh thyme
- 1 tsp Chopped fresh rosemary
- 1/4 tsp Freshly grnd pepper
- 2 x Cloves garlic, chopped
- 6 x Skinned chicken breast halves, (6-oz) Vegetable cooking spray Tomato-Basil Pesto
Direcciones
- During the last 15 min which the chicken cooks, cut 6 baby eggplants into diagonal slices and put them on the grill. Baste them with the herb marinade used for the chicken.
- Combine first 9 ingredients in a large zip-top heavy-duty plastic bag. Add in chicken to bag; seal bag, and marinate in refrigerator 8 hrs, turning bag occasionally.
- Remove chicken from bag, reserving marinade. Coat grill rack with cooking spray, and place rack on grill over medium-warm coals.
- Place chicken, bone side up, on rack, and cook for 50 min or possibly till chicken is done, turning and basting with reserved marinade every 15 min.
- Yield: 6 servings (serving size: 1 chicken breast half and 2-1/2 Tbsp. Tomato-Basil Pesto).
- NOTES : Serve chicken with Tomato-Basil Pesto.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 6 servings | |
| Calories 98 | |
| Calories from Fat 45 | 46% |
| Total Fat 5.12g | 6% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 31mg | 1% |
| Potassium 154mg | 4% |
| Total Carbs 2.4g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.53g | 0% |
| Protein 10.85g | 17% |
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