Improved
6139 HealthChanged
3797 LivesSaved
3584 Lives0 lives impacted in the last 24 hrs Learn More
Grilled Chicken With Aioli Sauce
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 |
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
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.