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Recipes
Shopping list
Ingredients
- 1 lemon, for juice
- 1 ¾ lb boneless, skinless chicken breasts
- 1 tablespoon lemon-pepper seasoning
- ½ teaspoon kosher salt
- 2 tablespoons balsamic glaze
Steps
- Preheat grill (or grill pan) on medium. Juice lemon (2 tablespoons). Coat chicken on both sides with seasoning and salt (wash hands). Grill 1–2 minutes over direct heat, then sprinkle with 1 tablespoon lemon juice.
- Cover and grill 6–8 minutes on each side, turning occasionally, until chicken is 165°F. Let stand 5 minutes; top with remaining 1 tablespoon lemon juice and balsamic glaze.
Other Preparation Methods
- Bake: Preheat oven to 375°F. Place 1 ¾ lb chicken breasts in baking dish; season with salt and pepper (wash hands). Top with ½ cup tomato sauce and 1 cup Italian-blend shredded cheese. Cover and bake 30–35 minutes until chicken is 165°F. Serve with pasta.
- Sauté: Preheat 1 tablespoon canola oil in large sauté pan on medium 2–3 minutes. Season 1 ¾ lb chicken breasts with salt and pepper. Place chicken in pan (wash hands); cook 6–8 minutes on each side until chicken is 165°F. Top with basil pesto.
Amount per ¼ recipe serving: Calories 220, Total Fat 4.5g, Sat Fat 1.5g, Trans Fat 0g, Chol 110mg, Sodium 480mg, Total Carb 3g, Fiber 0g, Sugars 2g, Protein 40g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%