Directions: |
Directions:-To make marinade, combine lemon zest, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper in a large zip-close plastic bag and add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning occasionally, at least 1 hour or up to overnight.
-Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
-Meanwhile, to make dressing, combine basil, lemon juice, water, oil, and remaining 1/4 tsp salt and 1/4 tsp pepper in food processor or blender and puree. *I added a few garlic cloves too*. Transfer to serving bowl.
-Lightly spray cut sides of tomatoes with nonstick spray. Place chicken on grill rack and grill, turning until cooked through, about 10 minutes. After 5 minutes of grilling time, place tomatoes on grill rack, cut sides down, and grill, without turning, until tender and lightly charred, about 4 minutes. Transfer chicken and tomatoes to platter; drizzle chicken with basil dressing.
(I wasn't able to use the grill so I sauteed the cherry tomatoes in a pan with a pinch of salt and then seared the chicken for a few minutes on each side and put in a 400 degree oven, covered, for about 10 minutes) |
Personal
Notes: |
Personal
Notes: This went well with roasted asparagus.
Per serving (1 chicken breast, 1 tbsp dressing, and 2 tomato halves): 185 Cal, 5 g Total Fat, 1 g Saturated Fat, 0 g Trans Fat, 78 mg Chol, 508 mg Sod, 5 g Carb, 2 g Sugar, 1 g Fiber, 29 g Protein, 33 mg Calc.
Healthy Extra: Serve the tomatoes on a bed of arugula or watercress.
*This is a weight watchers one pot meal*
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