A sprightly lemon dressing seasoned with fresh dill and basil makes a delightful sauce for these grilled chicken breast halves.

Source: Family Circle
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Ingredients

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Directions

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  • In a medium-size bowl, whisk lemon juice, vinegar, dill, basil, honey, mustard, 3/4 teaspoon of the salt and the pepper until well blended. In a slow stream, whisk in oil until blended.

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  • Place chicken in a large resealable bag. Add 1/3 cup of the dressing and half of the lemon slices. Seal bag; refrigerate 2 hours to marinate, turning at least once. Reserve remaining dressing, stirring in remaining lemon slices and olives.

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  • Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 minutes per side, turning once, until chicken registers 160°F on an instant-read thermometer. Remove to a portable container.

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  • Pour reserved dressing over chicken; season with the remaining 1/4 teaspoon salt. If grilled ahead, let come to room temperature before serving (about an hour).

Nutrition Facts

347 calories; total fat 15g; saturated fat 2g; cholesterol 110mg; sodium 759mg; carbohydrates 7g; fiberg; protein 44g.

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