This simple yet flavorful chicken is great in salads, wraps and sandwiches, but also stands well on its own.
1 garlic clove, peeled and finely chopped
1 teaspoon fresh thyme leaves (from about 3 sprigs)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts (about 7 ounces each)
Nutritional information per serving:
Calories 401 (46% from fat) • carb. 3g • pro. 51g
• fat 20g • sat. fat 3g • chol. 151mg • sod. 1130mg
• calc. 25mg • fiber 1g
1 . Whisk olive oil, lemon juice, garlic, thyme, salt and pepper together in a mixing bowl. Add the chicken and toss to coat. Cover and let marinate in refrigerator for 30 minutes.
2 . Adjust feet to the tilted position. Preheat the grill in the closed position. Remove chicken from marinade, shake off excess, and place on the lower grill plate. Cook in the closed position until chicken is cooked through and juices run clear (about 10 to 20 minutes, depending on the thickness of the chicken).