Grilled Lemon-Rosemary Chicken
Vinegar-Oil Potato Salad and Grilled Zucchini
Ingredients
- 1 (8-oz) boneless, skinless chicken breast, cut in half lengthwise
- 2 Tbsp fresh lemon juice
- 2 tsp extra virgin olive oil
- ½ tsp dried rosemary, crushed
- 1 small clove garlic, minced
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Preheat grill or grill pan coated with cooking spray to medium-high heat. Pound chicken to ½-inch thickness.
- Grill chicken, covered with grill lid, 5 minutes per side or until done.
- Combine lemon juice, oil, rosemary, garlic, salt and pepper. Pour over grilled chicken; turn several times to coat.
Side Dish Ingredients
- ¾ lb red potatoes, chopped
- ¼ cup chopped red onion
- 1½ Tbsp extra virgin olive oil
- 1½ Tbsp apple cider vinegar
- 1 Tbsp reduced-fat mayonnaise
- 1 tsp Dijon mustard
- 1 small clove garlic, minced
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 zucchini, halved lengthwise
Side Dish Instructions
- Bring potatoes and water to cover to a full boil; continue boiling 2 to 3 minutes or until potatoes are just tender. Drain and rinse with cold water.
- Combine onion, oil, vinegar, mayonnaise, mustard, garlic and ⅛ tsp each salt and pepper in a bowl; stir in potatoes. Cover and chill 2 hours.
- Preheat grill or grill pan to medium-high heat.
- Coat zucchini with cooking spray; grill, covered with grill lid, 8 minutes or until just tender, turning occasionally. Sprinkle zucchini with ⅛ tsp each salt and pepper.
- Serve salad and zucchini alongside chicken.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
180
|
260
|
440
|
| Fat (g) | 8 | 17 | 25 |
| Sat. Fat (g) | 2 | 3 | 5 |
| Protein (g) | 26 | 5 | 31 |
| Carb (g) | 1 | 32 | 33 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 200 | 450 | 650 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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