|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a quick and easy way to prepare tender and delicious chicken breasts. Grill them hot and fast and enjoy with your favorite side dish. For best results, try flattening the chicken to nearly half its thickness by covering with plastic wrap and using a kitchen mallet or rolling pin. This allows the marinade to penetrate more efficiently.
These grilled chicken breasts are perfect for clean eating, high protein, and low carb diets.
4 boneless, skinless chicken breasts
2 tablespoons (30 milliliters) olive oil
1 tablespoon (15 milliliters) lemon juice
1 tablespoon (15 milliliters) chopped fresh thyme, or 1 teaspoon dried thyme
2 cloves minced garlic
1/2 teaspoon (2 1/2 milliliters) sea salt
1/4 teaspoon (1 3/4 milliliters) black pepper
Combine oil, lemon juice, thyme, salt, black pepper and garlic in a small bowl.
Place chicken into a resealable plastic bag and cover with mixture.
Seal bag and allow the chicken to marinate in the refrigerator for 1 to 4 hours.
Preheat grill for medium-high heat.
Place chicken on the grill and cook for 12 to 14 minutes, turning halfway through cooking time.
Discard any remaining marinade.
Chicken breasts must reach a safe temperature of 165 F in the thickest part before they are considered fully cooked. Once they reach this temperature, remove from heat, place onto a plate and let meat rest for a few minutes before serving.
Slice and serve in wraps and over salads.