LEMON HERB CHICKEN: Daily Diabetic Recipe

LEMON HERB CHICKEN

Yield: 6 servings
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"

INGREDIENTS
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons herbes de Provence
- 1/4 teaspoon freshly ground black pepper
- 6 (3-ounce) boneless, skinless chicken breast halves
- Vegetable oil cooking spray

DIRECTIONS
In a 1-gallon self-closing plastic bag, combine oil, lemon
juice, herbes de Provence, black pepper, and chicken; seal
the bag and shake to coat. Refrigerate 30 to 60 minutes.

When you are ready to cook, spray a grill rack with
cooking spray. Preheat a gas grill to medium/medium-high
or prepare a medium-hot fire in a charcoal grill, with
the rack placed 4 to 6 inches above the heat.

Remove chicken from marinade and discard marinade.
Place chicken on the grill and cook for 10 to 15
minutes or until chicken is cooked through and no
longer pink, and its juices run clear, turning once.

Nutritional Information Per Serving (3-ounce half chicken breast):
Glycemic Index: (not significant), Glycemic Load: (not significant),
Calories: 175, Protein: 21 g, Carbohydrate: Less than 1 g,
Dietary Fiber: 0 g, Fat: 13 g, Cholesterol: 68 mg, Sodium: 76 mg
Diabetic Exchanges: 3 Lean Meat, 2 Fat