| 6 | bone-in chicken breast halves (about 3 lb) |
| 1/4 | cup olive or vegetable oil |
| 1 | teaspoon grated lemon peel |
| 1/4 | cup lemon juice |
| 2 | tablespoons chopped fresh or 2 teaspoons dried oregano leaves |
| 1/2 | teaspoon salt |
| 2 | medium fennel bulbs, cut into 1/2-inch slices |
| 1 | medium red onion, cut into 1/2-inch slices |
Serve with...
Mango-Berry Toss
Total Time:
15 min
| 1. | Place chicken in shallow glass or plastic dish. In small bowl, mix oil, lemon peel, lemon juice, oregano and salt; pour over chicken. Cover; let stand 15 minutes. |
| 2. | Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion with marinade. |
| 3. | Place chicken (skin sides down), fennel and onion on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F). Discard any remaining marinade. |
|
| Use whatever fresh herbs you have on hand—chopped fresh thyme and rosemary are both delicious. |
|
| To reduce the fat to 11 grams and the calories to 245, use boneless skinless chicken breast halves and 3 tablespoons olive oil. |
|
| Garnish with lemon slices and sprigs of oregano. |
Nutrition Information:
390 ( 150); 17g ( 3 1/2g, 0g); 140mg; 370mg; 8g ( 3g, 2g); 52g 4%; 10%; 8%; 15% 0 ; 1 ; 6 ; 1/2 1/2