Grilled Lemon-Thyme Chicken
Corn on the Cob and Buttery Green Beans
Ingredients
- 1½ lb boneless, skinless chicken breasts, pounded to an even thickness
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh thyme (or use ¼ cup chopped fresh basil)
- 1 Tbsp grated lemon rind
- 1 tsp salt
- 1 tsp pepper
Instructions
- Place all ingredients in a zip-top plastic bag; seal bag, and turn to coat chicken. Chill 2 to 24 hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade, discarding marinade.
- Grill chicken, covered with grill lid, 5 to 6 minutes per side or until done.
Side Dish Ingredients
- 6 frozen mini ears corn
- 1 lb green beans, trimmed and cut into 2-inch pieces
- ¼ cup water
- 2 Tbsp butter
Side Dish Instructions
- Cook corn in boiling water to cover according to package directions. Season with salt and pepper to taste.
- Place green beans and water in a microwave-safe dish. Cover and microwave at HIGH 5 to 6 minutes or until crisp-tender.
- Drain; toss with butter, and season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
