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Grilled Chicken with Leeks and Lemon Rosemary
Grilled chicken is a great summertime dinner. Especially when you marinade in a lemon-rosemary mixture and serve with leeks.
Course
Main Dish
Cuisine
American
Diet
Gluten Free
Keyword
chicken, grilled chicken, grilling, leek, lemon, rosemary
Dietary Needs
Egg-Free, Gluten-Free, Nut-Free
Meat
Chicken/Turkey
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
Servings
4
Calories
247
kcal
Author
Stephanie Lynch
Equipment
Mixing Bowls - Stainless Steel
Lemon Zester
Pastry Brush
Box Grater
Aluminum Foil
Grill
Ingredients
1
tbsp
lemon zest
1
lemon
juiced
2
tsp
rosemary
½
tsp
salt
¼
tsp
pepper
2
tbsp
olive oil
2
chicken breasts
boneless, skinless
1
large leek
trimmed and halved
1
tbsp
butter
shredded
½
tsp
garlic
minced
1
lemon
halved
Instructions
Preheat the grill to medium-high, about 450F
Combine the lemon zest, lemon juice, rosemary, salt, pepper, and 1 tbsp of olive oil in a large stainless steel bowl
Add the chicken to the bowl and turn to coat with the marinade
Brush the leeks with the remaining olive oil and place the leeks, cut side down, on the grill
Cook for about 6-7 minutes
Take the leeks off the grill and place them on a large sheet of aluminum foil
Sprinkle the leek with the shredded butter and minced garlic, then fold the foil over to create a foil packet
Place the foil packet on the grill along with the chicken breast and lemon halves cut side down
Grill until the chicken is cooked, about 5-7 minutes, turning at least once
Serve by squeezing the lemon over the chicken and leeks and garnish with more rosemary
Nutrition
Serving:
1
each
|
Calories:
247
kcal
|
Carbohydrates:
9
g
|
Protein:
25
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
80
mg
|
Sodium:
453
mg
|
Potassium:
540
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
507
IU
|
Vitamin C:
35
mg
|
Calcium:
38
mg
|
Iron:
1
mg