Detalles de la receta

Barbecued Rosemary Chicken

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Número de Porciones: 2

Tamaño de la porción: 3 ounces chicken and 2 tablespoons sauce Prep time: 10 minutes

The combination of fresh rosemary, balsamic vinegar, and barbecue sauce transforms grilled chicken from ordinary to sensational. Serve with grilled eggplant slices and quartered tomatoes.

Nombre: Cantidad:
olive oil 2 tsp
grated lemon zest 1 tsp
fresh lemon juice 1 Tbsp
medium garlic clove, minced 1
chopped fresh rosemary 1 Tbsp
salt 0.13 tsp
pepper 0.13 tsp
boneless, skinless chicken breast halves (about 4 oz each), all visible fat discarded 2
Cooking spray
barbecue sauce (lowest sodium available) 3 Tbsp
balsamic vinegar 1 Tbsp
honey 1 tsp
1:

In a nonmetallic bowl, stir together the oil, lemon zest, lemon juice, garlic, rosemary, salt, and pepper.

 2:

Add the chicken, turning to coat. Cover and refrigerate for 30 minutes to 8 hours. If marinating for more than 30 minutes, turn several times.

 3:

Lightly spray the grill rack with cooking spray.

 4:

Preheatgrill on medium. Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the center. Transfer to plates.

 5:

Meanwhile, in a small saucepan, whisk together the barbecue sauce, vinegar, and honey. Cook over medium-low heat for 3-4 minutes, or until heated through, stirring occasionally. Spoon the mixture over the cooked chicken.
Información nutricional (por porción)
Calorías 235
Calorías de grasa 65
Grasa total 7g
Grasa saturada 1g
Colesterol 65mg
Sodio 390mg
Potasio n/a
Carbohidratos 17g
Fibra dietética 0g
Azúcares 13g
Proteína 24g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Carbohydrate 3 Lean Meat 1/2 Fat
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