Description
A healthy grilled lemon herb chicken dish suitable for a renal diet.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 lemons (zested and juiced)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a medium bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, basil, salt, and pepper to create the marinade.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard any leftover marinade.
- Place the chicken breasts on the grill and cook for 6-7 minutes on one side.
- Flip the chicken and cook for an additional 6-7 minutes or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink inside.
- Remove the chicken from the grill and allow it to rest for 5 minutes before slicing.
- Serve the grilled lemon herb chicken with steamed vegetables or a fresh salad.
Notes
- For maximum flavor, marinate the chicken for a longer time.
- Serve with a side of steamed vegetables or a fresh salad to complete the meal.
- Prep Time: 30
- Cook Time: 15
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 220
- Sugar: 0g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg