Grilled Lemon Chicken with Fennel and Onion

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

Minutes

Total Time

55

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use whatever fresh herbs you have on hand—chopped fresh thyme and rosemary are both delicious.
Health Twist
To reduce the fat to 11 grams and the calories to 245, use boneless skinless chicken breast halves and 3 tablespoons olive oil.
Special Touch
Garnish with lemon slices and sprigs of oregano.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 140mg;
  • Sodium 370mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 52g;
Percent Daily Value*:
    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.