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Barbecued Rosemary Chicken
Number of Servings: 2
Serving Size: 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.
|olive oil||2 tsp|
|grated lemon zest||1 tsp|
|fresh lemon juice||1 Tbsp|
|medium garlic clove, minced||1|
|chopped fresh rosemary||1 Tbsp|
|boneless, skinless chicken breast halves (about 4 oz each), all visible fat discarded||2|
|barbecue sauce (lowest sodium available)||3 Tbsp|
|balsamic vinegar||1 Tbsp|
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.
|Calories from Fat 65|
|Total Fat 7g|
|Saturated Fat 1g|
|Dietary Fiber 0g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 Carbohydrate 3 Lean Meat 1/2 Fat|
Diabetes & Heart Healthy Meals for Two
American Heart Association and American Diabetes Association
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