A New Flavor of Chicken – Lemon Chicken & Parsley Sauce

Grilled Lemon Chicken with Fresh Parsley SauceIf you’ve gotten a little tired of your routine chicken recipes, you’re in luck.  I stumbled across this recipe on Facebook and just had to try it out this weekend-Grilled Lemon Chicken with Fresh Parsley Sauce.  In preparation for the work week, I made enough for leftovers… and I don’t think I’m going to get tired of it, before I finish them!

What I liked most about this recipe was the number of fresh natural ingredients to make the marinade and sauce, while still having an amazing flavor. Being that we’re in winter, and for a healthier preparation, I grilled the chicken on my Cuisinart Griddler.

To make a healthy lunch or dinner, while participating in the 8WW program, I paired it with broccoli and a fresh salad.  The chicken tenders are the perfect size to get the adequate amount of your healthy fat and protein source, while not overeating.

Enjoy!

Ingredients

Chicken:

  • 1 lemon
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon sugar
  • 1 1/2 pounds chicken breast tenders

Sauce:

  • 2/3 cup flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped shallot (about 1/2 shallot)
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • Lemon slices, for garnish

1. Preheat grill.

2. For marinade, zest the entire lemon (yellow part only, about 1 tablespoon), and place zest in a large mixing bowl. Add juice (3 tablespoons) of the lemon to bowl (don’t worry if seeds are also added). Add 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar; stir to combine. Add chicken tenders; stir to coat with marinade. Set aside to marinate for 15 minutes.

3. While the chicken marinates, make the sauce: Combine all sauce ingredients in a blender. Cover and blend on medium speed until smooth, about 20-30 seconds. Set sauce aside.

4. Using tongs, place marinated chicken on the grill; discard marinade. Cook about 4 minutes; flip the tenders and cook an additional 3-5 minutes or until cooked through. Divide tenders among 6 plates (about 2 tenders each), and drizzle each portion with 1 tablespoon sauce. Garnish with lemon slices. Store leftover sauce, covered, in refrigerator up to 3 days.

This excellent recipe was found on Health.com.

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