Ingredients
Scale
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons nonfat Greek yogurt
- 3 garlic cloves, minced
- 2 tablespoons finely chopped fresh herbs (basil and parsley recommended)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1.25 pounds boneless, skinless chicken breast
Instructions
- In a mixing bowl, whisk together lemon zest, lemon juice, olive oil, Greek yogurt, garlic, herbs, salt, and pepper.
- Pour the marinade into a gallon-sized plastic bag and add the chicken breast. Seal the bag and shake to coat evenly.
- Refrigerate for at least 30 minutes or up to 24 hours for better flavor.
- Preheat your grill on high for about 15 minutes with two burners on low and one burner on high.
- Remove the chicken from the marinade and place it over low heat burners. Cover and cook for approximately 6 to 9 minutes on each side until grill marks appear.
- Transfer to high heat for an additional 5 to 6 minutes until both sides have solid grill marks.
- Check doneness with an instant-read thermometer (should reach at least 160°F). Let rest for about 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 4 ounces (113g)
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg