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Grilled Lemon Chicken with Fennel and Onion

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Betty Crocker Kitchens
Updated Jan 6, 2009
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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.

Grilled Lemon Chicken with Fennel and Onion

  • Prep Time 40 min
  • Total 55 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    2
    Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion with marinade.
  • Step 
    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.

Nutrition

390 Calories
17g Total Fat
52g Protein
8g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
140mg
47%
Sodium
370mg
15%
Potassium
780mg
22%
Total Carbohydrate
8g
3%
Dietary Fiber
3g
12%
Sugars
2g
Protein
52g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
15%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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