Grilled Lemon Chicken
Ingredients
The marinade
-
⅓
cup
lemon juice, fresh squeezed
-
⅓
cup
olive oil
-
1
teaspoon
celtic sea salt
-
½
teaspoon
ground black pepper
-
1½
teaspoons
fresh thyme leaves, minced
The chicken
-
1
pound
boneless chicken breasts, halved and skins removed
The salad
-
1
head
Romaine lettuce, chiffonade
-
2
large
carrots, grated or julienned
The sauce
Instructions
- Whisk together lemon juice, olive oil, salt, pepper, and thyme to make the marinade.
- Place chicken breasts in a baking dish and pour the marinade over them, then refrigerate for 6 hours to overnight.
- Heat the grill and cook chicken breasts for 10 minutes on each side until cooked through.
- Cool the chicken and cut it diagonally into ½ inch thick slices.
- Place chiffonaded Romaine on a serving platter, then top with julienned carrots.
- Place chicken over the vegetables and serve with "Peanut" Sauce.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
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