Grilled Herb-Coated Chicken Breasts

Another excellent grilling recipe. The lemon buttermilk herb marinade tasted as good as it sounds. Also, I was able to put together the marinade a day ahead of time so all we had to do when I got home from work was throw it on the grill. I love those nights! We will definitely make this again.

Grilled Herb-Coated Chicken Breasts


Serve these juicy chicken breasts sliced over mixed greens, fanned out next to a grilled vegetable salad, or cold for lunch.


3/4 cup Herbed Lemon-Buttermilk Dressing
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 teaspoon canola oil
1 teaspoon honey
Cooking spray

Combine Herbed Lemon-Buttermilk Dressing and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.

Prepare grill to medium-high heat.

Remove chicken from marinade, and discard marinade. Sprinkle the chicken evenly with salt and black pepper. Combine fresh parsley, chives, canola oil, and honey, stirring well. Spoon herb mixture evenly over tops of chicken breast halves. Place chicken, herb side down, on grill rack coated with cooking spray; grill 8 minutes each side or until done.

Yield: 4 servings (serving size: 1 chicken breast half)

CALORIES 222 (15% from fat); FAT 3.8g (sat 0.7g,mono 1.4g,poly 1.2g); IRON 1.5mg; CHOLESTEROL 99mg; CALCIUM 44mg; CARBOHYDRATE 4.6g; SODIUM 540mg; PROTEIN 40g; FIBER 0.3g

Cooking Light, AUGUST 2005

Herbed Lemon-Buttermilk Dressing


This all-purpose dressing is similar to ranch dressing. It's great as a marinade on chicken, dressing on salad, and dip with cut-up vegetables.

This recipe goes with Grilled Herb-Coated Chicken Breasts

3/4 cup fat-free buttermilk
1/3 cup low-fat mayonnaise
1 tablespoon grated lemon rind
1 tablespoon finely chopped onion
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh thyme
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 garlic clove, minced

Combine all ingredients, stirring with a whisk until dressing is well blended.

Note: Refrigerate dressing in an airtight container for up to five days; stir well before using.

Yield: 1 1/4 cups (serving size: 1 tablespoon)

CALORIES 12 (23% from fat); FAT 0.3g (sat 0.0g,mono 0.1g,poly 0.2g); IRON 0.0mg; CHOLESTEROL 0.0mg; CALCIUM 13mg; CARBOHYDRATE 1.9g; SODIUM 89mg; PROTEIN 0.4g; FIBER 0.1g

Cooking Light, AUGUST 2005