Lemon Herb Chicken Recipe
- 1/2 cup lemon juice
- 1/4 cup vegetable oil
- 1/4 cup minced fresh parsley
- 1 teaspoon dried tarragon
- 1/4 teaspoon pepper
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1. In a large resealable plastic bag or shallow glass dish, combine the first five ingredients. Add chicken. Seal or cover and refrigerate for 4 hours or overnight. Drain; discard marinade. Grill chicken, uncovered, over medium-low heat for 10-15 minutes or until juices run clear, turning several times. Yield: 8 servings.
1 chicken breast half: 154 calories, 6g fat (1g saturated fat), 63mg cholesterol, 55mg sodium, 1g carbohydrate (trace sugars, trace fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Reviews for Lemon Herb Chicken
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.