Grilled Lemon Chicken with Fennel and Onion

A Betty Crocker Diabetes Cookbook shares a recipe! Dress up grilled chicken breasts with a lemon and herb marinade plus a bonus of fennel and onion.

  • Prep Time 40 min
  • Total Time 55 min
  • Servings 6

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

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
140mg
140%;
Sodium
370mg
370%;
Total Carbohydrate
8g
8%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
52g
52%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
8%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.