Chicken Rosemary Fingers

• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 2 tablespoons chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breast halves, cut into thick strips

Directions

1.

In a medium bowl, whisk together the lemon juice, oil, garlic, rosemary, salt, and pepper. Add the chicken and toss until evenly coated. Cover and refrigerate for up to 3 hours.

2.

Coat the unheated grill rack with cooking spray. Preheat the grill.

3.

Place the chicken on the rack and grill, turning occasionally, for 6 minutes, or until the chicken is no longer pink and the juices run clear.

 

Recipe Notes

Serve these chicken fingers with a heavenly mustard dipping sauce you can make yourself. Just combine 2 tablespoons prepared honey-mustard with 2 tablespoons mayonnaise-it's that easy!

Nutritional Facts per serving

CALORIES

220.9 CAL

FAT

11.6 G

SATURATED FAT

1.8 G

CHOLESTEROL

65.8 MG

SODIUM

219.9 MG

CARBOHYDRATES

1.9 G

TOTAL SUGARS

0.4 G

DIETARY FIBER

0.3 G

PROTEIN

26.3 G