Lemon Rosemary Grilled Chicken (diabetic)
Printed from Inclusive Kitchen — Lemon Rosemary Grilled Chicken
Lemon Rosemary Grilled Chicken is a delightful dish that marries the bright, zesty flavors of lemon with the earthy aroma of rosemary. This diabetic-friendly version is not only low in sugar but also packed with flavor, making it a perfect choice for anyone looking to enjoy a healthy meal without sacrificing taste. The chicken is marinated to perfection, ensuring each bite is juicy and full of flavor.
Historically, rosemary has been used in Mediterranean cooking for centuries, often associated with remembrance and fidelity. It’s no wonder that this herb has found its way into countless dishes, including this one. The combination of lemon and rosemary is a classic pairing that enhances the natural flavors of the chicken, making it a staple in many kitchens.
To prepare this dish, you’ll need to marinate the chicken, allowing the flavors to meld beautifully. Grilling adds a smoky depth that complements the bright citrus notes. Plus, grilling is a healthier cooking method that allows excess fat to drip away, making this dish even more appealing for those watching their diet. And remember, if you’re ever feeling down, just think of this chicken—after all, it’s always a good time for a little zest in your life!
This recipe is not just about flavor; it’s also about making smart choices. By using skinless chicken breasts and a simple marinade, you can enjoy a satisfying meal that fits well within a diabetic-friendly diet. Serve it alongside a fresh salad or steamed vegetables for a complete meal that’s both nutritious and delicious. So fire up the grill and get ready to impress your taste buds with this delightful dish!
Ingredients
- 4 skinless chicken breasts
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Begin by preparing the marinade. In a medium bowl, combine 2 tablespoons of chopped fresh rosemary, 3 tablespoons of lemon juice, 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk these ingredients together until well blended.
- Place the 4 skinless chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- Preheat your grill to medium-high heat, around 375°F to 400°F. This temperature is ideal for grilling chicken, allowing it to cook through without burning. If you’re using a charcoal grill, let the coals burn down until they are covered with white ash.
- Remove the chicken from the marinade and discard any leftover marinade to avoid contamination. Pat the chicken dry with paper towels to ensure a good sear on the grill.
- Place the chicken breasts on the grill, ensuring they are not overcrowded. Grill the chicken for about 6-7 minutes on one side. You’ll know it’s ready to flip when it releases easily from the grill grates.
- Flip the chicken and grill for an additional 6-7 minutes on the other side. The chicken is done when it reaches an internal temperature of 165°F, which you can check using a meat thermometer.
- Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. Resting allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- Slice the chicken and serve it warm, garnished with additional fresh rosemary or lemon slices if desired. Pair it with a fresh salad or steamed vegetables for a complete meal.
Nutrition (per serving)
- Calories: 220
- Carbs g: 1
- Protein g: 38
- Fat g: 8
- Sugar g: 0
