Ingredients
| Quantity | Ingredients |
|---|---|
| 1/2 cup / 125 ml | grainy Dijon mustard |
| 1/3 cup / 75 ml | freshly squeezed lemon juice |
| 2 tsp/ 10 ml | honey |
| 1.5 tsp dried or 1 tbsp fresh | rosemary (if fresh, chop leaves) |
| 1/4 tsp / 1 ml | freshly ground black pepper |
| zest of one lemon | |
| 4 | 4-5 ounce boneless, skinless chicken breasts |
Directions
In a shallow baking dish, combine mustard, lemon juice, rosemary, pepper, and lemon zest. Add chicken and toss in the marinade; cover with plastic wrap. Marinate in the fridge for 30 minutes to 2 hours. (Instead of a baking dish, you can marinate chicken in a resealable plastic bag.)
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