Ingredients
| Quantity | Ingredients |
|---|---|
| 1/2 cup / 125 ml | grainy Dijon mustard |
| 1/3 cup / 75 ml | freshly squeezed lemon juice |
| 2 to 3 tbsp /25 to 40 ml | fresh rosemary, chopped |
| 1/4 tsp / 1 ml | freshly ground black pepper |
| 2 tbsp / 25 ml | olive oil |
| 4 | 4-5 ounce boneless, skinless chicken breasts |
Directions
In a small bowl, whisk together mustard, lemon juice, olive oil, rosemary and pepper. Place chicken in a large resealable freezer bag. Pour the marinade over the chicken. Reseal bag and marinate in the fridge for 30 minutes to 2 hours. (Instead of a resealable Ziploc bag, you can marinate chicken in a glass baking dish; cover and marinate in the fridge.)
Meanwhile, heat grill to medium. Transfer chicken to the grill; cook for 7-8 minues per side, or until cooked thoroughly through, turning every 4 minutes. Cook until internal temperature reaches 165 degrees F (74 degrees C).
Nutrition Facts
| Serving Size | Per 4 ounce chicken breast |
| Calories | 172 |
| Cholesterol | 66 |
| Carbohydrates | 4 |
| Sugar | 0 |
| Fiber | 0 |
| Protein | 27 |
| Fat | 5 |
| Saturated Fat | 1 |
| Trans Fat | 0 |
| Sodium | 175 |
Source: Leslie Beck's Healthy Kitchen