Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 229 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Sodium | 442 mg |
| Total Carbohydrate | 4 g |
| Dietary Fiber | 0.5 g |
| Protein | 27.5 g |
Servings and Times
| Servings | 2 |
| Marinating time | 30 to 60 minutes |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Boneless, skinless chicken breast halves | 2 |
| Olive oil | 4 teaspoons |
| Juice of ½ a lemon |
| Garlic clove, minced | ½ + ½ |
| Fresh rosemary, chopped | 2 sprigs |
| Cooking spray |
| low-fat mayonnaise | 2 tablespoons |
| Salt | 1/8 teaspoon |
Directions
- Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or fists until ¼-inch thick.
- Combine the oil, lemon, ½ clove minced garlic, and rosemary in a small bowl. Place in a resealable plastic bag together with the chicken and marinate in the refrigerator for 30 to 60 minutes, turning chicken halfway through.
- Prepare indoor or outdoor grill. Spray with cooking spray.
- Make aioli sauce by combining 2 tablespoons low-fat mayonnaise, ½ clove minced garlic, and 1/8 teaspoon salt in a small bowl.
- Cook chicken for 2-3 minutes on each side, or until cooked through. Serve with aioli sauce.
Exchanges
4 very lean meats; 1 fat
Side Suggestions: Arugula Salad
Combine 1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1/8 teaspoon salt, and freshly ground pepper to taste. Drizzle over 2 cups arugula salad and toss to combine.
Side Suggestions: Boiled Potatoes