Chicken with Garlic and Lemon Zest
(serves 2)
2 6-8 oz. boneless, skinless chicken breasts
Kosher salt and black pepper
2 garlic cloves, chopped
Zest of lemon
Juice of one lemon
1 Tbsp. olive oil
Nonstick cooking spray
1) On a cutting board, place a chicken breast between two sheets of plastic wrap. Use a mallet or the bottom of a small saute pan to gently pound chicken to 1/2-1/4 inch. Repeat with second breast.
2) Season chicken with salt and pepper. Coat with nonstick cooking spray and place on a grill over high heat. Grill 2-3 minutes per side.
3) Remove chicken to a serving plate, and sprinkle with garlic, lemon zest and juice, and olive oil.
Nutritional Facts (per serving): 270 calories, 39 g protein, 1 g carbs, 11 g fat, 0 g sugar, 11 mg sodium
Serve with Veggie Ratatouille:
(serves 2)
1 small eggplant
1 small zucchini
1 small yellow squash
1 small red onion
1 small tomato, halved
1 tbsp. thyme
Juice of one lemon
Kosher salt and cracked black pepper
Nonstick cooking spray or olive oil
1) Slice eggplant, zucchini, yellow squash and red onion into large slices so they won’t fall through the grill
2) Lightly coat vegetables wiht nonstick cooking spray or olive oil. Place on a grill over high heat until they turn a bright color and have dark grill marks. Remove to a cutting board for five minutes, then dice and combine in a medium bowl.















